Egg Noodles with Garlic and Herbs
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INGREDIENTS 8-ounces wide egg noodles
1-1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large clove garlic, minced
Salt
1/4 cup fresh parsley, minced, or 2 tablespoons chives or basil, mincedBring 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.