Every once in a long while, when my hair is lacking in shine and my fingernails are especially raggedy and I’m feeling a little insecure, I can’t help but wonder if my sharing recipes here at Galley Kitchen is little more than a desperate plea for the validation of strangers. I mean, why else would I bother with stats on page hits and click-thrus?
And why, other than the steaming pot of self-doubt simmering on the stove, would I feel the need to bring up my recipe for pepperoni-stuffed chicken breasts, my most popular recipe of 2012? Sure, I served today’s simple pasta scampi alongside the “famous” chicken parmesan variation for Handsome Greg’s birthday dinner, but that’s a pretty slim excuse to draw a big, fat arrow pointing to my number one recipe.
I hope you’ll forgive my blatant exploitation of the chicken, and take a look at the simple dish I served with it. The tender pasta is coated in butter with a little acidity from white wine, a lot of freshness from Italian parsley, and a punch of heat from red pepper flakes.
And ultimately, it doesn’t matter that this simple pasta is wearing a modest house dress. It’s going to the homecoming dance with the most popular poultry in school.
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 4 tablespoons butter
- 3/4 pound angel hair pasta
- 1/2 cup chopped Italian parsley
- Prepare the pasta per package directions, reserving about 1 cup of the starchy cooking water.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add garlic, red pepper flakes, salt, and pepper and cook, stirring occasionally, about 2 minutes.
- Add the wine and butter, stirring until butter is melted. Remove skillet from heat.
- Toss the pasta with the garlic mixture and the chopped parsley in a large bowl, adding some of reserved pasta water if necessary to keep moist.