Friday, December 4, 2009

Red wine spaghetti

Ah the joy’s of Friday night! Even though I am no longer working there is something lovely and relaxing about Friday night. Maybe it’s because Mr. Vanilla is finished another week of work and I selfishly get to spend the next 2 days with him, or perhaps it’s just a psychological thing to do with knowing the next two days are for doing what you want to do and you have survived another proverbial ‘work week’. Whatever the reasons, I love Friday nights. Having said that however, after a week of working or doing whatever it is that you do to keep yourself busy, I like to make something quick and easy. My red wine spaghetti recipe is perfect for that. It is quick and very simple to make but also a little different and absolutely delicious. Before I was pregnant I would enjoy it with a large glass (or 2) of wine, but for now I just have to allow Mr. Vanilla that luxury. Use a tasty, good quality wine that you can drink with the spaghetti. Never use cooking wine or anything cheap that you wouldn’t drink as the cooking will only intensify the flavour.

Serve with some crusty French bread and if you want, a simple salad of rocket and parmesan squeezed with a little fresh lemon juice and a good drizzle of fruity extra virgin olive oil. Relax, it’s the weekend!!

Serves 4

400g spaghetti
1 tbsp olive oil
1 shallot, finely chopped
2 cloves of garlic, crushed
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
400ml red wine
1 tsp sugar
3 tbsp Parmesan cheese, finely grated, plus extra to serve
Salt and pepper

Bring a large pan of salted water to the boil. Stir in the spaghetti and cook until almost al dente (you will finish cooking it in the sauce). In a large frying pan heat the oil and gently sauté the shallot for a couple of minutes before adding the garlic. Cook for another minute then add the parsley, chives, wine, sugar and a little seasoning and gently simmer until the pasta is ready. Add the pasta to the sauce with 2 tbsp of the cooking water. Stir well and turn the heat up a little. Cook until the spaghetti is ready and the sauce has absorbed into it. Stir in the parmesan and check the seasoning, then garnish with some extra parsley. Eat immediately and reward yourself with a large glass of wine!

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