---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Tagliatelle With Garlic, Rucola And Sun
 Categories: New, Text, Import
      Yield: 4 servings
 
 
      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 bn rucola, stemmed, washed and
             spun dry -- to yield 4 cups
  
  Bring 6 quarts water to boil in a large spaghetti pot
  and add 2 tablespoons salt.
  
  In a 12-inch sauté 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
  
  Date: Mon, 28 Oct 1996 22:13:41 -0500
 
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