"Harriet Neal" > wrote in message
k.net...
>
> "Curt Nelson" <X> wrote in message
> . ..
<snip>
>> Plop the butter into the pan and use your tongs to move the butter around
>> quickly to melt and brown it as fast as possible. At the exact moment
>> your butter is browned properly, drop your cooked pasta into the skillet
>> and start turning with the tongs. The residual water on the pasta will
>> cool the pan and prevent the butter from burning. In about 10 or 15
>> seconds, the pasta will be evenly coated with the browned butter.
>>
>> Plate it and hit it with some fine black pepper and top it with the
>> Reggiano and your basil chiffonade.
>>
>> Serve to your date with a good wine and go have some sex. Bask in the
>> afterglow the next morning.
>>
>
> rotflmao...looks very good to me. As I've never made pasta, I'll give this
> a try this week-end. Thanks

Looks good to me as well. I may even have to buy a mini-prep now.

Oh darn. ;-)

TammyM