I found these cute grape shaped pasta noodles at World Market and knew they'd be perfect for a recipe like this. Those are actually pecans in my dish because I was using ingredients I had on hand, but the recipe calls for walnuts. Any dry red wine would work, I think.

Red-Wine Spaghetti with Walnuts and Parsley

5 cups water
3 1/4 cups dry red wine
Salt
3/4 lb spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1/2 cup finely chopped parsley
1 cup walnuts (4 ounces), toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

1. In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil.

2. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.

3. In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute.

4. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes.

5. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss.

6. Season the pasta with salt and pepper and serve, passing grated cheese at the table.

Servings: 4

Source: http://www.foodandwine.com/recipes/.....ts-and-parsley