...although really, I'm not sure how drunk it could expect to get on about 3/4 c. wine---particularly if it's of the Boones Farm variety. After you've stopped laughing, please do try this if you've got the inclination---it's quite tasty and simple, and it can be your little secret that you used Boones Farm in it if you'd like. We won't tell. You can make it more upscale by using some other sort of sweet white wine, if it would make you feel more comfortable. This goes quite well over plain pasta, although I suspect it would work quite well in other applications if you desired.
TIME REQUIRED: 10-15 minutes or so---slightly less time than it takes to bring water to a boil and cook some pasta.
INGREDIENTS:
* 4 tbsp. unsalted butter
* 3/4-1 c. Boones Farm Wild Island (or other rather sweet white wine; do not use cooking wine, as it's got added salt)
* 3 large cloves of garlic, crushed
* handful of fresh basil leaves (and flowers if you have them)
PREPARATION
Heat a small saucepan over medium heat; add butter. As butter melts, add crushed garlic (or use your handy garlic press and crush right into the pan, if you wish). Allow butter to melt and garlic to sizzle a bit, then pour in wine. Stir occasionally, keeping an eye on things and stirring/attenuating heat as necessary. Allow sauce to reduce slightly; you want a sauce that will coat the pasta but not drown it. After it's reduced a bit, add shredded basil (or shred right into the pot with your hands, if you don't mind your hands smelling of basil afterward---I know I wouldn't). Continue stirring; reduce heat to low. When basil begins to look slightly wilty, turn heat off. Pour over pasta and mix well---should serve 2-3. Savoring while watching WRC isn't necessary, but is always advisable.