Name: Linguine with Uncooked Tomato, Arugula, And Olive Sauce
Ingredients: 2 Garlic cloves; minced, and; Mashed to a paste with; 1/4 ts Salt; 6 Fresh plum tomatoes; chopped; 2 bn Arugula; stems discarded,; Leaves washed; spun dry, chopped coarse, (abt 2 cups); 10 Kalamata or other brine-cured black olives; pitted, chopped; 3 tb Olive oil; 3 tb Balsamic vinegar; or to taste; 1 lb Linguine

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
	Sami	Cklive07	4	servings

INGREDIENTS

2		Garlic cloves; minced, and
		Mashed to a paste with
1/4	ts	Salt
6		Fresh plum tomatoes; chopped
2	bn	Arugula; stems discarded,
		Leaves washed; spun dry, chopped coarse, (abt 2 cups)
10		Kalamata or other brine-cured black olives; pitted, chopped
3	tb	Olive oil
3	tb	Balsamic vinegar; or to taste
1	lb	Linguine

INSTRUCTIONS

In a large bowl stir together the garlic paste, tomatoes, arugula, olives,
oil, vinegar, and salt and pepper to taste and let the mixture marinate for
20 minutes. In a large saucepan of boiling salted water cook the linguine
for 10 minutes, or until it is al dente, drain it, and while it is still
hot, toss it with the sauce. Serve the pasta warm or at room temperature.
This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9126 broadcast 05-11-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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