1 (8 oz.) pkg. broad noodles
1/2 c. butter
3 tbsp. poppy seed
2 large whole garlic cloves, peeled
1/3 c. slivered, blanched almonds
freshly ground black pepper

Cook noodles as directed on box.

Drain and keep warm while making sauce. Melt butter and stir in poppy seed, garlic and almonds. Cook until butter has become golden but not dark. Turn garlic to toast on both sides. When garlic is soft, press it into the butter using a fork.

Season with freshly ground black pepper and a touch of sea salt, as desired. Toss noodles to coat.

Makes 6 servings.

Submitted by: Marmie