250 g tagliatelle
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) butter
1 T (15 ml) olive oil
a good handful of fresh sage leaves, picked from the stems and kept whole
Boil the pasta in unsalted water according to pack instructions. Drain and toss with Green Onion Seasoning.
Heat the butter and oil and pan-fry the sage until just crisp.
Toss sage and all the butter into pasta.
Put a cork in the pasta water, while boiling, it prevents foaming and the water from boiling over.