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can no one give me any hints on how to improve my dismal outing with this dish? THANKS!

Your writing was amazing and I had this dish on my mind for a while before getting to make it. It smelled awesome, I used a Cotes du Rhone (we're in France), salted the water/wine (2 bottles of each) with a handful of kosher salt and followed the directions to a T, EXCEPT we didn't have parsley. It was just so-so, and I was really disappointed! We needed to add salt and parmesan because it was pretty bland. Part of me wants to try it again with a different wine to see if that helps. My husband, not so much.

But BRAVO for your writing- honestly I have had this on my mind for a week because of your description! I think that if I could taste it 'for real' I may be able to pinpoint why mine was so blah and boring...

This sounds absolutely divinely delicious! I must try this dish soon. I wish I had known about it several years ago when I was making pasta almost nightly. This would have made me feel so rich, as if I were in the lap of luxury!

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.

I've got to admit that, like many of the other readers, I was extremely excited to make this dish. I cooked it immediately. Unfortunately, it was really mediocre - not worth making again. Better than spending your time and money on this dish is to drink the wine and just make a traditional pasta with butter and oil sauce. That's more like it!

what a fabulous recipe! my husband's already requested that it be added to the weekly rotation. what i like most about it is how time and energy efficient it is; it really takes only a minute or two longer than the time it takes to boil pasta.
as others have mentioned above, i cut the wine to water ratio in half and found that to be more than sufficient.

I'm always looking for new and tasty pastas so I made this last night. It was fine, definitely not mind-blowing, just fine. I won't be using up two plus bottles of wine on this again, that's for sure.

I made this last night to much rejoicing:
Changes - soak the pasta in a couple changes of water for 20 minutes or so before cooking. And cook in only one bottle of wine with one bottle of water. Fettucini works too.

would this be good with pancetta?

I just made this. Such an easy and elegant solution to dinner. Absolutely delicious. Thank you Gina!

I am with Brooke29. My first thought was bucatini for maximum wine absorption. Yum!

I have seen or heard of this method of cooking the pasta in wine before, but it was buried in the messy file cabinet in the back of my mind. Thanks for moving to the "action" folder.

This looks like a winner to me! Thanks, Gina!

Cheers,

~ Paula

Gina, you've inspired me to leave my house and look for some bucatini right now, because I really want to make this tonight (and because bucatini seems like a good choice of pasta for it). You have nothing to apologise for, well done!