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
- 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.
- 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.
- Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.