Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Egg noodles |
| ½ teaspoon | Salt |
| 4 tablespoons | Unsalted butter |
| 2 tablespoons | Dijon mustard |
| 1 teaspoon | Fresh lemon juice |
| Dash of cayenne pepper | |
| Small handful chopped fresh parsley |
MUSTARD BUTTER:
Bring 3 or 4 quarts of water to a boil. In the meantime prepare the mustard butter. Cream the butter with the remaining ingredients by hand, or use a food processor or blender.
Add the noodles and salt to the boiling water. Cook the noodles until al dente. (The time needed will depend greatly upon the thickness of the noodles, so the best test is simply bite into a noodle to determine whether it is done.) Drain the noodles thoroughly and toss with the prepared butter until each strand is coated. Serve at once. Serves 6 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest March/April 98