Angelo's Fabulous Pasta with Herbs – – unsalted butter (90g), fresh oregano or marjoram leaves (loosely packed), chives (from one bunch), 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.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.