Serves 3 to 6

This simple yet delectable sauce is perfect for the gardener with a productive herb garden.  Fresh herbs and roasted garlic, a combination guaranteed to bring in rave revues.

1 tablespoon olive oil

1 tablespoon butter

¼ cup chopped fresh herbs (rosemary, sage, savory, thyme, basal, parsley).

½ cup roasted garlic, finely minced

¼ cup inexpensive cream Sherry

½ stick of butter

Salt and fresh coarse ground black pepper

Freshly grated Parmesan

Heat olive oil and butter together in a heavy skillet.  Add the herbs and minced garlic and gently sauté for about 2 or 3 minutes.  Add the Sherry and remaining butter and simmer a minute or two being careful not to let it brown.  Add cooked linguini or other pasta of choice, season to taste with salt and pepper and sprinkle on a generous amount of Parmesan.  Serve hot.

See Cooking Pasta