INGREDIENTS

INSTRUCTIONS

TOOLS
Cook spaghettini according to package directions. Carefully drain through a
colander over the sink. Rinse the pasta in the colander with fresh hot
water, drain thoroughly, then put back into the pot. Add three tablespoons
butter to the pot, stir, and cove
Pour the beans (maggot eggs) and their liquid into a small saucepan and
with an adult's help, cook on medium heat. When the liquid comes to a boil,
carefully drain. Set aside.
Place the remaining butter in a second saucepan and melt over low heat. Add
salt and pepper and to the melted butter and gradually stir in half and
half and continue heating sauce, stirring constantly, until it's thickened
and slimelike.
Add the beans to the sauce, stirring until they are well coated. Arrange
the warm pasta in a serving dish, then pour the slimed maggot eggs over the
pasta. Use two forks to gentlytoss paasta and maggot sauce together, then
serve. Serves 6 larve lovers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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