2 tbs of extra virgin olive oil
3-4 tbs of butter (the good stuff, not margarine)
1 large clove of garlic, minced
2-3 medium sized shallots, sliced into thin pieces
1/4 cup of white wine (your favorite one to drink out of the glass)
1 lb of pasta (preferably spaghetti)
flat leaf parsley
pecorino romano cheese, grated
Preparation Time: 5 minutes
Cook Time: 15-20 minutes
First, prepare the pasta according to the directions on the box. While the pasta is cooking, heat a skillet over medium heat and add the butter and olive oil. Cook the butter in the olive oil until it begins to turn a very light brown. Then add the garlic and stir the contents for a few seconds. Next, add the sliced shallots, moving them around the pan and mixing them in with the garlic. Make sure that the olive oil and butter covers all the shallots. Allow to cook, occasionally stirring, for 1-2 minutes or until the shallots become almost translucent. Then lower the heat slightly and add the white wine, stirring as you pour. Definitely use your wooden spoon to pick up all those bits from the bottom of the pan. Continue to cook the sauce for another two or three minutes. After that add the cooked pasta to the sauce and toss. Add a small ladleful of the pasta water to the pasta/sauce and toss again. Finally, to serve, plate the pasta and garnish with some chopped flat leaf parsley and grated pecorino romano.
To make this a heartier dish, try adding some white fish or shrimp.
As for dessert.....
But for that... You'll have to do some recipe hunting of your own.