Instructions

1. Bring a large stock pot with generously salted water to a boil; add spaghetti and boil for 3-4 minutes (no longer – just until the pasta bends). Drain and set aside.
2. While waiting for pasta water to boil, heat a large skillet or dutch oven (something that is large enough to add pasta) and add olive oil. Add garlic and red pepper flakes and cook for 2-3 minutes, stirring frequently, until softened. Add salt to taste. Pour in wine and bring to a boil.
3. Once pasta is par-cooked in the water, add to boiling wine and cook over medium heat for an additional 6ish minutes until al dente. If liquid appears to be “drying out” add a bit more wine as needed. Remove pasta from heat and stir in butter and parmesan cheese until melted.
4. While pasta cooks, place pine nuts in a small skillet over low-medium heat. Toast for 3-5 minutes until slightly golden brown, warm, and fragrant. Remove from heat and set aside.
5. Toss finished pasta with pine nuts. Top with additional parmesan cheese and basil as desired. Serve immediately.