---------- 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 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
   
                                         Date: Mon, 28
   Oct 1996 22:13:41 -0500
  
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