Crispy sage and sage butter is a simple, delicious garnish for loads of pasta dishes. You get crispy leaves and a lovely flavoured butter to pour over your pasta.
Heat the butter on a medium heat until it just starts to bubble. Don’t overcrowd the pan: I do five leaves at a time. They only take a couple of minutes. The butter should bubble but not brown, so if it starts to go too dark, lower the heat.
Lift the leaves out with little tongs onto kitchen paper. I’ve picked lovely young leaves from the plant outside; supermarket ones will be bigger and may take a little longer.