Spaghetti with butter and sage
|Salt and pepper, to taste|
|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"