Pasta

Spaghetti with Handfuls of Herbs
(Serves 6)

• 1 ½ cups fresh breadcrumbs
• 3 Tbsp olive oil
• 3 cups chopped fresh herb leaves such as parsley, basil, mint, chives, coriander, thyme, tarragon, sorrel, lovage, marjoram or summer savory. (Mix and match to availability and taste!).
• 6 small shallots, chopped extra fine
• ¼ cup extra virgin olive oil
• 6 Tbsp unsalted butter, cut into bits
• 750 g spaghetti
• Freshly shaved or grated Parmesan

1. Bring a pot of salted water to a boil for pasta.
2. In a large skillet, cook bread crumbs in olive oil over moderate heat, stirring until crisp and golden. Transfer to a small bowl.
3. In a large serving bowl, combine herbs shallows, extra-virgin olive oil and butter.
4. In a pot of boiling water, cook pasta until al dente. Drain pasta and add to herb mixture, tossing to coat well.
5. Season pasta with salt and pepper, to taste and sprinkle with breadcrumbs.
6. Pass the parmesan.