East Spaghetti With Brown Butter, Lemon & Sage

• A half a box of spaghetti (6 ounces) cooked according to the package directions
• 3 tablespoons of unsalted butter, divided
• 6-8 sage leaves
• A squeeze or two of fresh lemon juice
• Sea salt and pepper to taste
• To Serve: sprinkling of sea salt, freshly cracked black pepper, finely grated lemon zest, squeeze of lemon juice

1. Cook the pasta in plenty of salted water according to the package directions.
2. Meanwhile heat two tablespoons of butter in a sauce pan with some salt and the sage until the butter becomes golden brown and the sage gets crispy. Add the remaining one tablespoons of butter and stir until melted. Toss the brown butter sauce with the pasta. Squeeze some lemon on top and finish with a sprinkling of salt (flaky sea salt is great here) and a few grinds of black pepper.

directions, butter, sage, lemon juice, salt, salt

Taken from food52.com/recipes/32393-east-spaghetti-with-brown-butter-lemon-sage (may not work)