PREPARATION:

To prepare the Cornish hens:

1. Stir 3 tablespoons/45 ml of oil with the parsley and garlic in 13x9-inch/33x23-cm casserole dish to blend. Place hens in the casserole dish and sprinkle generously with salt and pepper. Massage the marinade all over the hens. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat the oven to 350°F/180°C. Preheat a grill pan or griddle pan over a moderate heat. Grill hens skin side down for 10 minutes or until the skin is golden and crisp.
3. Turn the game hens over and cook for a further 10 minutes or until the hens are almost cooked through and golden brown on the bottom. Transfer the hens skin side up to a baking sheet and bake in the oven for about 5 minutes or until they are cooked through but still moist and juicy.

Meanwhile, to make the tarragon fettuccine:

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 1/4 cup/55 ml of the cooking water.
2. In a large sauté pan over a medium heat, stir the butter and the reserved cooking water until the butter melts. Add the fettuccine with the tarragon and toss to coat. Season the fettuccine with salt and pepper.

To serve:

1. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Place the hens atop the fettuccine. Serve with a wedge of lemon and a drizzle of extra virgin olive oil.