– 1 pound Fusilli noodles (look like little springs)
– Fresh ground black pepper to taste
– 2 tablespoons butter
– 1 tablespoon red chili powder
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1 cup dry white wine
– grated Romano cheese
– 1 cup finely chopped mixed basil, mint and parsley

Cook noodles until tender; keep warm

Melt butter and olive oil in a large skillet. Add garlic and cook over low heat until slightly brown. Add wine and cook until liquid is reduced by half. Add herbs. Toss with pasta and serve with cheese.