Fresh spinach fettucine side dish

[linguafood]

Brought home some lobster oil from Montreal, and thought of just tossing the pasta with the oil and perhaps some tarragon. Anyone have an idea what else I could throw in? I opted against garlic, so as not to overpower the lobster oil flavor, which is subtle.

It'll accompany maple-glazed baked salmon, and I'm also making a tossed baby romaine with toasted pumpkin seeds & and a nut vinaigrette...

I guess what I am saying is that the pasta might just need one snappy ingredient without adding much more food. Does that make sense?

[coney with everything]

If it's good fettucine, why not just a bit of butter and grated, good Parmesan?