A little bit of this & A little bit of that

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lb Rotelli pasta

2 TBS butter

4 TBS Olive Oil

4 cloves of chopped garlic

lb of Prociutto sliced thick and cubed

4 shallots chopped

6 stalks of scallions

pint heavy cream

1 tsp of smashed capers

cup of chopped black olives

1 cup of white wine

Tsp of oregano

cup of parmesan cheese

 

Add to a hot sauce pan - butter, oil, garlic, shallots, prociutto, capers, olives, and oregano.   Cook all of the ingredients until prociutto starts to brown (approx 5 min) Reduce heat to simmer, add wine and cook for 5 minutes.    Cook your pasta until it is almost finished, then drain and add to sauce, along with scallions.  Gently stir in the cream and parmesan cheese.  Remove from heat and let sit of 2 minutes to thicken.   Now you are ready to eat and drink the rest of the bottle of wine.