4 oz. packed spaghetti
Liquine, or fettuccine
2 tbsp. butter, cut up
1/2 tsp. dried basil, oregano, thyme or marjoram, crushed
Dried dillweed or caraway seed

Cook pasta. Drain well. Return to hot saucepan. Add butter and desired herb. Toss gently until pasta is well coated. Season to taste with salt and pepper. Serves 4.

Lemon - Chive Pasta: Prepare as above except omit herb and add 1/4 cup snipped chives and 1 teaspoon finely shredded lemon peel with butter.

Nutty Cheese Pasta: Prepare as above, except omit herb and add 1/2 cup chopped walnuts, pecans or almonds and 2 tablespoons grated Parmesan or Romano cheese with butter.