- fresh parpadelle
- sea salt
- 1/3 cup butter
- 2 tbsp whole grain mustard
- 3 garlic cloves,minced
- 1 scallion, minced
- Cook the parpadelle in boiling salted water.
- Meanwhile melt the butter in a skillet and saute the garlic and scallion until tender.
- Stir in the mustard and season with salt.
- Drain the pasta and toss with the sauce.
- Serve.