Serves 4

Vary the sauce with any tender herbs you have on hand.

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for seasoning
6 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon and Basil, finely chopped
¼ cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
¾ pound spaghetti or other pasta

  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef’s knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.