Serious Eats - seriouseats.com

I just made this. Turned out wonderful. I'm a huge aglio-olio fan anyway and make it all the time, so this to me was just a new exciting way to make it. Is it worth the extra $10 I spent on the bottle of wine I used? Maybe not. I'll save this recipe for special occasions, but I did reserve a glass of wine for myself to drink on the side. I used only 1 bottle of wine, so my water to wine ratio was 2 to 1. I used Shiraz for the wine. I used fettuccine and that worked great. I also added katamala olives at the end, which is something I do a lot with spaghetti aglio-olio and I think it made a huge difference in this recipe. Really glad I added them. They are purple already, so it fit right in. :)

Bottom line, this was so good that even though I made a double batch and reserved some for leftovers, I ended up finishing my first plate and then diving into the reserve stash as well. Ate it all in one sitting.