Name: Linguine with Bacon, Sun-Dried Tomatoes and Cream
Ingredients: 1 tb Olive oil; 4 Bacon slices; chopped; 2 lg Shallots; chopped; 1/2 c Whipping cream; 1/4 c Sliced drained oil-packed sun-dried tomatoes; 1/2 lb Linguine; 1/4 c Freshly grated Romano or Parmesan cheese; Salt and freshly ground pepper; 2 tb Pine nuts; toasted; Minced fresh Italian parsley; Additional freshly grated Romano or Parmesan cheese

The revelatory process ceased with the sixty-six books in the Old and New Testaments which contain exactly what God wanted us to have. Our Lord told His disciples that, after His ascension, He would send the Holy Spirit who would guide them (the disciples present) into ALL the truth (John 16:7, 13; 14:26). These were the men who, under the supernatural inspiration of the Holy Spirit, would finalize the writing of the New Testament. Paul said that when the “perfect” comes (i.e., the completed New Testament revelation), prophecy and other modes of revelation would cease (1 Cor. 13:8-12). It is a fact of history that divine revelation did cease when the last Apostle died. So, with a complete and final revelation in hand, where should we look to find the mind and will of God for His people? Not to modern-day prophecies, nor to signs and wonders, nor to inner promptings and experiences, but to Scripture ALONE!

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Italian		1	Servings

INGREDIENTS

1	tb	Olive oil
4		Bacon slices; chopped
2	lg	Shallots; chopped
1/2	c	Whipping cream
1/4	c	Sliced drained oil-packed sun-dried tomatoes
1/2	lb	Linguine
1/4	c	Freshly grated Romano or Parmesan cheese
		Salt and freshly ground pepper
2	tb	Pine nuts; toasted
		Minced fresh Italian parsley
		Additional freshly grated Romano or Parmesan cheese

INSTRUCTIONS

Heat oil in heavy large skillet over medium heat. Add bacon and cook until
fat is rendered and bacon begins to color, about 6 minutes. Drain off fat.
Add shallots and stir 1 minute. Add cream and bring to boil. Turn off heat
and add sun-dried tomatoes.
Meanwhile, cook linguine in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain well. Return
linguine to pot. Add sauce and 1/4 cup Romano and stir to coat. Season with
salt and pepper. Divide between plates. Sprinkle with nuts and parsley.
Serve, passing additional Romano separately.
2 servings; can be doubled or tripled
Bon Appétit March 1990
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998

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