400 g wide egg noodles (tagliatelle)
20 g butter
¼ cup roughly chopped flat-leaf parsley
Sea-salt flakes and freshly ground black pepper, to season
- Cook noodles in a large saucepan of boiling water following pack instructions. Drain and return to pan. Add butter and toss until melted.
- Add parsley, then season. Toss until combined. Serve.