Fettuccine with Garlic Herb Butter

6 ounces dry fettuccini pasta

1 teaspoon butter

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh marjoram

1 tablespoon chopped fresh thyme

1 tablespoon butter

⅛ teaspoon salt

1 pinch ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.

In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.