Egg Noodles with Garlic and Herbs
- 8 ounces wide egg noodles
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced
Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.
Recipe courtesy of Jeanne Lemlin, Vegetarian Classics, HarperCollins, 2001