Fine Egg Noodles with Light Garlic Sauce

    SERVES 4

    ВЅ pound fine egg noodles

    3 tablespoons butter, cut into pieces

    1 clove garlic, minced

    ВЅ cup minced fresh parsley

    Вј cup grated Parmesan cheese

    Salt to taste

    1. Bring about 2 quarts of water to a boil in a medium saucepan. Add the noodles and cook for about 5 minutes, or until al dente. Drain thoroughly in a colander.
    2. Immediately return the pot to the stove and melt the butter with the garlic. Cook for 3 minutes over medium heat. Add the drained noodles and parsley and toss. Add the cheese and salt to taste and toss again. Serve immediately. May be prepared up to 8 hours in advance, covered, and refrigerated. To reheat, place in a buttered baking dish, cover, and cook in a preheated 350В°F oven for 15 minutes, or until hot and steamy. Toss occasionally. If the noodles look a little dry, sprinkle on a few drops of water to moisten while cooking.