1/4 c. butter or Parkay
1/4 c. olive oil
4 lg. pressed garlic cloves
2 tbsp. dry basil or 1 tbsp. fresh
1 tbsp. fennel seed
1/4 c. fresh parsley
1/4 c. lemon juice

Melt butter into oil on low heat. Press garlic into oil. Add basil, fennel seed and parsley. Bring to medium heat, stirring constantly for 2 to 3 minutes. Then let simmer at a boil, 1 minute. Add lemon juice and heat 1 minute longer. Ready for cooked pasta. Sprinkle with Parmesan.