Fresh Tagliatelle With Garlic, Rucola And Sundried Tomato

The man who does not make the eternal welfare of his children, the supreme end of all his conduct towards them, may profess to believe as a Christian – but he certainly acts as an Atheist! ...It is in the highest degree inconsistent, absurd, cruel, and wicked – for a Christian parent not to be supremely desirous of the everlasting welfare of his children! Let a supreme concern for their immortal interests be at the bottom of all your conduct, and be interwoven with all your parental habits!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
		Import, New, Text	1	Servings

INGREDIENTS

1/2	c	Extra virgin olive oil
6		Cloves garlic, thinly
		sliced
18		Sundried tomato halves
		thinly sliced
1/4	c	Dry white wine
1	lb	Fresh Tagliatelle
		preferably homemade
2		Rucola, stemmed washed and
		spun dry to yield 4 cups

INSTRUCTIONS

Bring 6 quarts water to boil in a large spaghetti pot and add 2
tablespoons salt.  In a 12-inch sautJ pan, heat olive oil over medium
heat. Add garlic  and cook until light golden brown. Add sundried
tomato pieces and  wine and remove from heat. Drop tagliatelle into
boiling water and  cook until tender (about 1 minute). Drain pasta in
colander and pour  into pan with sundried tomatoes. Return to heat and
toss in the  rucola, stir gently for about 30 seconds until rucola is
slightly  wilted and serve immediately. Yield: 4 servings Recipe By    
:MOLTO  MARIO SHOW #MB5680  Posted to MC-Recipe Digest V1 #266  Date:
Mon, 28 Oct 1996 22:13:41 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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