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Note: I make this pasta often, as I have an abundance of fresh herbs of some sort in my garden year-round. It is so quick and easy.   And so tasty.  You can use just about any herb – experiment to see what you like best!

6 cups water
1 T. salt
8 oz. angel hair pasta
5 T. olive oil
A handful of fresh herbs
Fleur de sel

Freshly grated parmiggiano reggiano cheese
Meyer lemon juice

You will also need:
One large pot for the pasta
One medium sauté pan
A large spoon
A colander or strainer for the pasta

Bring the water and 1T. salt to a boil over high heat. Add the pasta and reduce heat to medium boil. Cook the pasta only for about 2-3 minutes.  

Meanwhile, heat the olive oil in the sauté pan over medium-high heat until the oil is hot. Strip the leaves from the fresh herbs and add those to the hot oil. (Take care, as the oil might pop.) Cook for about 1 minute until the herbs turn bright green. Turn off the heat.

Immediately drain the pasta, add quickly to the hot oil and toss. Sprinkle with fleur de sel to taste.

The pasta is ready to eat immediately at this point. However, you can also add some freshly-grated parmigiano reggiano cheese and/or a squeeze or two of Meyer lemon juice.

Serves 2.

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