Bring a large stockpot with generously salted water to a boil. While waiting for the water to come to a boil, heat a large skillet or dutch oven over medium heat (something that will be large enough to hold the pasta). Add the olive oil, heating slightly, then add the garlic slices and red pepper flakes. Cook for 2-3 minutes, stirring frequently until the garlic has softened. Add salt to taste. Pour in the wine and bring to it to a boil.
Add the spaghetti to the water and boil for 3-4 minutes. Don't go any longer, cook just until the pasta bends. Drain and set aside if you're still working through step one.
Once pasta is par-cooked in the water, add it to the boiling wine and cook it over medium heat for an additional 6 minutes - or so - until it is al dente. If the liquid appears to be "drying out" add a bit more wine as needed. Once it's al dente, remove the skillet with pasta from heat and stir in the butter and parmesan cheese until melted.
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.
Toss finished pasta with pine nuts. Garnish with additional parmesan cheese and basil as desired. Serve immediately.
The Wine: Use a wine you like to drink; a bold red will add the most flavor to the pasta.