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spaghetti bordelaise

🍝 Spaghetti Bordelaise Recipe Card

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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • ÂĽ cup olive oil
  • 3 tbsp unsalted butter
  • 6 cloves garlic finely minced
  • ½ cup dry white wine or chicken broth
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • ½ tsp crushed red pepper flakes optional
  • ½ cup grated Parmesan cheese
  • Salt & black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

Cook Pasta:
  1. In a large pot, bring salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
Make Sauce Base:
  1. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté 2–3 minutes until fragrant but not browned.
Deglaze:
  1. Pour in white wine (or broth) and simmer 3–4 minutes, reducing slightly.
Season:
  1. Add thyme, red pepper flakes (if using), salt, and black pepper. Stir well.
Combine:
  1. Toss in cooked pasta, adding reserved pasta water a little at a time until sauce clings to noodles.
Finish:
  1. Stir in Parmesan cheese and garnish with chopped parsley. Serve hot

Notes

Don’t let garlic burn — it should be golden, not brown, for the best flavor.
Add sautéed mushrooms or caramelized onions for extra depth.
For a more authentic French flair, finish with a splash of Bordeaux wine instead of white wine.
Pair with crusty bread and a light salad for a complete meal.