Cook the pasta in boiling salted water until al dente. Drain and toss in olive oil to prevent the spaghetti from sticking.
Finely dice the onion and garlic. Finely dice the chilli, removing the seeds if desired. Finely chop the parsley, chervil and tarragon. Tear the basil leaves.
Add the onion, garlic and chilli to a pan with a drizzle of olive oil and cook for approximately 5 minutes or until the onion turns translucent. Add the white wine to the pan and allow to reduce down before adding the spaghetti. Add the herbs and season with salt and pepper.
Use a pair of tongs to twist the spaghetti onto a plate and finish with a drizzle of olive oil.
«Basil and tarragon are great in this dish but other herbs such as lemon balm and lovage also work very well. This is an olive oil based sauce so don't be afraid to use lots of it!»