ROSEMARY BUTTERED NOODLES

l tbsps. olive oil
l cup bread crumbs (from firm white sandwich bread)
salt and cayenne to taste
8 oz. dried egg noodles
4 tbsps. butter
2 tsp. minced fresh rosemary
grated parmesan
Toast bread crumbs for the topping a skillet over med high heat stirring constantly. Cook until golden brown and crisp, 8-l0 mins. Remove from heat. Season crumbs with s& cayenne to taste; set aside. Cook noodles as directed on pkg. Drain but do not rinse. Melt butter over med high heat in the same pan that was used to cook noodles. Add the rosemary and cook just until fragrant, about l min. Do not allow butter to brown. Add drained noodles to pan and toss to coat with butter then transfer to serving dish. Top noodles with Parmesan and s&p. Sprinkle bread crumbs over the top and serve.
Makes about 4 cups “Cuisine at Home”