- 1 8-oz box fettuccine
- 5 garlic cloves, minced
- 2 T olive oil
- 3 T minced parsley
- 1 T butter
- 3 T fresh basil
- 1 tsp salt
- 1/4 tsp pepper
- Freshly grated Parmesan cheese
Boil two quarts water and cook fettuccine, stirring occasionally.
Saute garlic cloves, parsley, basil, salt, and pepper in olive oil and butter for approximately five minutes.
After draining the pasta, coat with naked sauce and top with Parmesan cheese.