• Add the butter, olive oil, and seasonings to a small pan over medium low heat.
• Let the butter mixture gently heat up while the pasta cooks.
• When the pasta is done, strain it well and return it to the pot - off the heat.
• Pour the butter mixture through a fine-mesh strainer into the pasts.
• Toss the pasta with the garlic butter and set aside.

To make the eyeballs

• Cut each mozzarella ball and olive in half. See notes for amounts.
• Cut each paper straw into three pieces.
• Use a straw to gently make a hole in each cheese half.
• Use the opposite end to poke out a piece of black olive.
• Carefully push the small piece of olive into the hole you made in the cheese.
• Repeat this process until you have as many eyeballs as you want.

To assemble the dish

• Transfer the buttered pasta to a serving bowl.
• Tuck the eyeballs into the noodles and serve.