Starters Recipes - Vermicelli Tarragonna

Ingredients

• 100 g/4 oz/1/2 cup butter, softened

• 30 ml/2 tbsp chopped tarragon

• 1 garlic clove, crushed

• Freshly ground black pepper

• 225 g/8 oz vermicelli

• Olive oil

• Thin slivers of fresh Parmesan

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Method:

1. Mash the butter with the tarragon, garlic and a good grinding of pepper until well blended.

2. Shape into a roll on a sheet of greaseproof (waxed) paper or Clingfilm (plastic wrap). Roll up and chill until required. Cook the pasta according to the packet directions. Drain well.

3. Either unwrap the tarragon butter and cut into thin slices, toss the vermicelli in a little olive oil then pile on to plates and dot all over with the tarragon butter and garnish with the Parmesan, or roughly cut up the butter, add to the vermicelli and toss over a gentle heat until melted, pile on to warm plates and drizzle with olive oil then top with the Parmesan cheese.

Note: the butter mixture is also good spread on slices of French bread, reshaped into a loaf, wrapped in foil and baked in a moderate oven for about 20 minutes.