350 g/12 oz/1/2 spaghetti
6 whole garlic cloves, peeled 100 g/4 oz/1/4 cup unsalted (sweet) butter
30 ml/1/2 tbsp chopped parsley 15 mill tbsp chopped sage 15 mill tbsp snipped chives Salt and freshly ground black pepper Grated Pecorino cheese
Cook the spaghetti according to the packet directions. Drain and return to the saucepan. Meanwhile, put the garlic in a small saucepan. Cover with plenty of cold water. Bring to the boil and simmer for 5 minutes. Drain, remove from the saucepan and crush. Melt the butter in the same saucepan. Add the crushed garlic and the herbs and season with salt and pepper. Stir until melted, then cook very gently for 2 minutes. Add to the spaghetti, toss gently and pile on to serving plates. Serve sprinkled liberally with grated Pecorino cheese.