I made this great simple pasta the other night:

Finely slice 3 or 4 shallots (equaling about 1/4 total), mince 3-4 cloves of garlic, to your preference. At the same time, boil a pot of water for pasta. (if you start chopping and mincing when the water is about at a simmer, your timing will be perfect). Add 2 T. butter and olive oil to a large, deep saute pan and saute the shallots and garlic for a minute or two, until they're both softened but not browned (add some salt to keep them from browning). When the water is boiling, put in a handful of salt and a box of angelhair pasta (I think it'll work the best). Add 1/4 - 1/3 cup of your favorite red wine to the saute pan (I used cabernet) and add the angelhair, very undercooked, directly to the saute pan. Add about 4-5 ladelfuls (maybe 2 cups) of pasta water to the pan, checking for doneness and adding more water as necessary. Top with fresh parm cheese. It's even better the next day!