Rosemary Buttered Noodles - cooking recipe

Ingredients

For Bread Crumb Topping
1 cup breadcrumbs (from firm white sandwich bread)
salt
cayenne
For the Noodles
8 ounces dried egg noodles
4 tablespoons unsalted butter
2 teaspoons minced fresh rosemary
grated parmesan cheese
sea salt
ground black pepper

Preparation

Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly.
Cook until golden brown and crisp, 8-10 minutes.
Remove from heat.
Season crumbs with salt and cayenne to taste; set aside.
Cook noodles as directed on the package.
Drain, but do not rinse.
Melt butter over medium-high heat in the same pan that was used to cook the noodles.
Add the rosemary and cook just until fragrant, about 1 minute.
Do not allow the butter to brown.
Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish.
Top with Parmesan, sea salt and black pepper.
Sprinkle bread crumbs over the top and serve.
Makes about 4 cups.