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Winter Herb Pasta

['2 tablespoons unsalted butter', '5 tablespoons olive oil, divided', '3 garlic cloves, coarsely chopped', '1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)', '1 pound dried bucatini or spaghetti', '2 teaspoons chopped sage', '2 teaspoons chopped rosemary', '2 teaspoons chopped thyme', '1 cup chopped parsley']

Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook garlic, stirring, until fragrant and pale golden. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl, reserving skillet.
Meanwhile, cook bucatini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain.
Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.

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