- In a pot of salted boiling water, cook the spaghetti for 3 minutes. Drain. Coat lightly in oil.
- Meanwhile, in a large skillet over medium-high heat, lightly brown the garlic and red pepper flakes in the oil. Add the wine and beef broth. Bring to a boil.
- Add the drained spaghetti and cook until the liquid has reduced to almost dry, stirring continuously with a wooden spoon. Remove from the heat. Add the butter and stir to coat the pasta. Season with salt and pepper.
- Serve as an appetizer or as a side dish. Sprinkle with parmesan shavings.