• Salt
• 1 pound spaghetti or linguini
• 5 to 6 tablespoon olive oil, 4 slow turns of the pan
• 2 to 3 cloves garlic, chopped
• 1 scant teaspoon red chili flakes
• 2 tablespoons rosemary leaves, chopped
• 1 bottle Chianti wine
• 1 fat tablespoon butter
• Pecorino, freshly grated or shaved, for serving
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Bring a pot of water to a boil. Season liberally with salt and cook pasta 5 minutes.

Meanwhile, heat olive oil, 4 slow turns of the pan, over medium heat. Add garlic, chili flakes and rosemary, stir 2 minutes then add wine and bring to boil. Reduce heat to a low, rolling simmer.

Drain pasta and add it to the wine. Cook, stirring occasionally, for 3-4 minutes until pasta is cooked to al dente (to the bite/teeth). Add butter and toss to gloss the pasta. Serve in shallow bowls topped with Pecorino.

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