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Bring a large pot of water to a boil. Place oil, garlic and red pepper in a large, deep skillet. When water boils, salt it and add pasta; turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there. When pasta begins to bend -- after less than 5 minutes of cooking -- drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely. Taste pasta frequently. When it is done -- tender but with a little bite -- stir in the butter and turn off the heat. When butter has glazed the pasta, serve immediately. Yield: 3 servings. Recipe Source: St. Louis Post-Dispatch - 07-13-1998 By Mark Bittman, New York Times News Service Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 3 servings|
|Calories from Fat: 1351 (72%)|
|Amt Per Serving||% DV|
|Total Fat 150.1g||200 %|
|Saturated Fat 23.5g||118 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 48.6g|
|Cholesterol 10.2mg||3 %|
|Sodium 36.6mg||1 %|
|Potassium 344.2mg||9 %|
|Total Carbohydrate 112.3g||33 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 107.4g|
|Protein 19.7g||28 %|
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Calories per serving: 1864
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