Summer Spaghetti

• 13 cup butter
• 13 cup olive oil
• 3 cloves garlic peeled and minced
• 1 pound mushrooms sliced
• 1/2 teaspoon salt
• 1/4 teaspoon oregano dried
• 1/4 cup parsley leaves minced
• 13 cup red wine dry
• 1/2 pound spaghetti thin, uncooked
• 1 x parmesan, parmigiano-reggiano cheese, grated grated, (optional)
• 1 x red hot chili pepper, dried crushed, (optional)

1. In a 10-inch skillet, over moderate heat, cook the butter, olive oil, and garlic for about 1 minute.
2. Do not brown the garlic.
3. Add mushrooms and cook, turning often, until softened.
4. About 5 minutes.
5. Sprinkle with salt, oregano and parsley.
6. Pour in wine.
7. Stir well to heat wine; cover and keep warm off heat.
8. Meanwhile, break spaghetti strands in half and cook according to package directions.
9. Drain well.
10. Add mushroom sauce to cooked thin spaghetti, and toss well.
11. Serve on warmed plates.
12. Accompany with Parmesan cheese and red peppers for those who want to sprinkle this over the top.

butter, olive oil, garlic, mushrooms, salt, oregano dried, parsley, red wine, thin, parmesan, red hot chili pepper

Taken from recipeland.com/recipe/v/summer-spaghetti-38871 (may not work)