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Text File  |  1995-12-16  |  455 b   |  10 lines
  1.   BUTTERED NOODLES WITH CHIVES AND PARSLEY
  2.  
  3. 12 ounces egg noodles or fettuccine
  4. 3 tablespoons unsalted butter, room temperature
  5. 1/2 cup minced fresh parsley (preferable Italian)
  6. 2 tablespoons minced fresh chives
  7.  
  8. Cook egg noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain. Return noodles to pot.  Add butter, parsley and chives and toss until butter melts.  Season with S & P and serve.
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