1. melt the butter in a pan at low temperature and briefly sizzle the sage leaves.
2. put the spaghetti, cooked “al dente” and drained, back into the pan, pour the sage butter over it and stir well. Bring to the table with enough grated Parmesan, salt and pepper – from the mill, of course.
It also tastes without sage, then it is called “spaghetti al burro”.
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