THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Recipe

Spaghetti with butter and sage

December 3, 2008
  • Email|
  • Print|
  • Single Page|
  • |
Text size +

Serves 2

Salt and pepper, to taste
1/2 pound spaghetti
1/2 cup (1 stick) unsalted butter, cut up
25 fresh sage leaves

1. Bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook, stirring, until the water returns to a boil. Let the water bubble gently, stirring occasionally, for 10 to 12 minutes or the spaghetti is tender but still has some bite.

2. Meanwhile, in a large skillet over medium-low heat, melt the butter and add the sage leaves. Cook, turning once, for 7 minutes or until the leaves are crisp and the butter begins to brown.

3. Drain the spaghetti into a colander. Add it to the skillet with salt and pepper. Toss gently but thoroughly. Adapted from "Fat"

  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
 
  • Share on DiggShare on Digg
  • Tag with Del.icio.us Save this article
  • powered by Del.icio.us
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: Boston.com does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.