Fettuccine with Garlic Herb Butter

6 ounces uncooked fettuccine
1 teaspoon butter
1 large clove garlic, minced
3 tablespoons chopped fresh herbs (combo of parsley, basil, thyme)
1 tablespoon butter, softened
1/8 teaspoon salt
1 dash pepper

In large saucepan, cook fettuccine to desired doneness as directed on package. Drain and return to saucepan.

Meanwhile, in small saucepan, melt 1 tsp butter over medium heat.

Add garlic and cook 30-60 seconds, or until garlic begins to turn golden brown.

In small bowl, combine herbs, 1 tbl. butter, salt, pepper and cooked garlic; mix well. Add to cooked pasta and toss to coat.