Butter-fried herb pasta

Bring a large pot of lightly salted water to the boil. Add 30 ml olive oil, throw in the pasta and cook until al dente (tender but still firm).
Drain pasta and keep warm in the covered pot while preparing the sauce.
Heat butter in a heavy-based saucepan with the whole clove of garlic, and when bubbling add the herbs.
Cook over a medium high heat, stirring all the time, until herbs are crisp and butter is a nutty golden brown colour.
Plunge the base of the pan into a bowl of cold water to stop the butter from browning too much. Remove garlic clove and discard.
Lift the herb leaves out of the pan with a slotted spoon and reserve.
Add a good pinch of salt and 2 ml black pepper to the butter.
Transfer hot pasta to a serving dish, add the tomatoes and oven-dried mushrooms and pour over the seasoned butter.
Toss gently to combine and sprinkle the crisp herbs over the top.