- 1 bottle Old York Cellars What Exit Red
- 1 lb spaghetti
- 2 tbsps butter
- 2 tbsps olive oil
- 4 small garlic cloves, thinly sliced
- 2 tsps fresh thyme, chopped
- 1 cup grated parmesan
- 1/4 cup parsley, freshly chopped
Bring a large pot of salted water to a boil.
Meanwhile, in a large deep skillet over medium heat, melt butter with olive oil. Stir in garlic and thyme and cook until fragrant, about 1 minute. Pour in Old York Cellars What Exit Red and bring wine to boil.
Cook spaghetti in boiling water until pliable, about 2 minutes, then add to boiling wine. Cook until al dente, about 8 minutes.
Toss with Parmesan and parsley.
Serve & enjoy!