Ingredients
Coarse salt
8 ounces egg noodles
1 tablespoon caraway seeds
3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley
Preparation
Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.
