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The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a Pinot Noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France will be your best choice.
1/2 cup olive oil
3 cloves garlic, minced
1/8 teaspoon dried red-pepper flakes (optional)
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
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1st Keep
 ApesBrooks
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