Cook pasta in boiling water in a large saucepan.
Drain, set aside and keep warm.
To make sauce, melt butter in a saucepan over a medium heat.
Add rosemary, sage, basil, marjoram, oregano, parsley and garlic and cook, stirring, for 1 minute.
Stir in wine and stock, bring to simmering and simmer for 4 minutes.