Ingredients

• 8 ounces wide egg noodles
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• Salt
• 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced

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Instructions

1. Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
2. 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.
3. 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.