Instructions: Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the Tagliatelle, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, otherwise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain Tagliatelle and add it to the cream sauce. Toss Tagliatelle coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and Tagliatelle is well coated. Serve immediately.

yields 2 servings.

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