In a large pot, combine the water and red wine, cover, and bring to a boil.

Add in the spaghetti and cook until al dente and drain. Reserve 1/4 cup of the red wine and water mix.

Heat olive oil over medium-high heat in a skillet, add the garlic, red pepper flakes and saute until garlic is almost tender. Add the reserved red wine and water from before and bring to a simmer. Add another 1/4 cup red wine and bring to a simmer.

Add the spaghetti and butter and stir until butter is melted. Salt and pepper to taste.

Top with parmesan and parsley. Stir and serve.