Angelo’s Fabulous Pasta with Herbs
- 6 tablespoons unsalted butter (90g)
- 1 cup fresh oregano or marjoram leaves (loosely packed)
- 1 cup chives (from one bunch)
- 1 pound fresh tagliatelle (9500g)
- Fine sea salt
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, melt the butter in a small saucepan over low heat, then remove from the heat. Mince the herbs and add them to the butter, mixing well.
- Add the tagliatelle to the boiling water, stir, and cook until al dente (tender but still firm to the bite), which will take about 1 to 1 ½ minutes.
- Drain the tagliatelle and transfer to a warmed serving bowl. Pour the butter and herbs over the tagliatelle, season lightly with salt, and toss until the pasta is thoroughly coated with the herbs and butter. Serve immediately.
