From the kitchen of Angelina Amalfi--

ANGIE’S PASTA WITH PROSCIUTTO AND SUN-DRIED TOMATOES

cup butter or margarine
cup olive oil
4 garlic cloves, minced
tsp. crushed red pepper
lb. thinly sliced prosciutto, cut into thin strips
cup drained sun-dried tomatoes, chopped
cup fresh basil, chopped
cup fresh Italian parsley, chopped
1 spring onion, chopped
1 lb. angel hair pasta
Parmesan cheese

Cook angel hair pasta (about 7 minutes) and drain thoroughly.

Put butter and oil in a large skillet, and melt them over a medium-low heat. Add the garlic and red pepper and cook until the garlic is golden (1-2 minutes), stirring frequently. Next add the prosciutto, tomatoes, basil, parsley and onion. Heat thoroughly (4-5 minutes).

Place pasta in a large serving dish. Pour sauce over pasta and toss, mixing sauce throughout.

Serve with Parmesan cheese.