Red or white?  What is your favorite?  I must confess I am not a big wine drinker but once in a while I will have a glass when out with friends.
 
Several years ago, when I was working at the golf course, I had the pleasure of working with a couple that were wine experts.  They were tasked with pairing wine to the dinner menu to razzle dazzle the members dining experience.  
 
One of my favorite pairings with Chardonnay is a nice pasta dish.  
 
On Christmas Eve our family tradition has always been Aglio e olio.  It is pasta with olive oil.  In the photo added in shrimp, dried tomatoes, and asparagus.     
 
Aglio e olio 
 
1 pound pasta such as spaghetti, linguine or spaghettini
1/2 cup extra-virgin olive oil
2 garlic cloves, sliced thin
pinch of crushed red pepper flakes
salt to taste
flat leaf parsley, chopped for garnish
 
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.  I saute shrimp and asparagus in a little butter and olive oil separately and add to the pasta at the end.
Add the pasta to the saute pan and toss until well coated.
Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano.