Spaghetti with Handfulls of Herbs

Serves:6
Source:Jody Rutherfurd
  • 1 1/2 cups Fresh Bread Crumbs
  • 3 tablespoons Olive Oil
  • 3 cups asssorted fresh herbs such as parsley, basil, mint, chives, coriander, thyme, tarragon, sorrel, lovage, marjoram, and summer savory, chopped or shredded
  • 6 small shallots, chopped fine
  • 1/3 cup extra-virgin olive oil
  • 3/4 stick unsalted butter, cut into bits
  • 1 1/2 pounds spaghetti

Bring a kettle of salted water to boil for pasta.

In a large skillet cook breadcrumbs in olive oil over moderate head, stirring, until golden brown.

In a large serving bowl combine herbs, shallots, exta-virgin olive oil, and butter.

In kettle of boiling water cook pasta until al dente. Drain pasta and add to herb mixture, tossing to coat well. Season pasta with salt and pepper and sprinkle bread crumbs.