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| 1 Tasse | Sun-dried tomatoes in oil (to measure; spoon tomatoes in 1-cup measuring cup; then fill to brim with oil from tomatoes) |
| 2 | eggs |
| 1/4 Tasse | Mixed Parmesan & Romano cheese |
| 2 Esslöffel | parsley chopped |
| 1 Esslöffel | Caribe (crushed N. New Mexico hot red chile) |
| 2 | cloves garlic minced |
| 1 Esslöffel | lemon juice fresh |
| 8 x ca. 30 g | Dried taglierini |
| | Salt & freshly ground black pepper to taste |
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Lift tomatoes from cup; cut in 1/8-inch wide slivers. In a serving bowl, whisk together eggs, slivered tomatoes & their oil, cheeses, parsley, caribe or crushed red pepper, garlic & lemon juice until blended. Following package directions, cook taglierini in boiling water just until tender to bite; drain well. Add drained pasta to egg mixture; lift with 2 forks to mix. Season with salt & pepper. Makes 2 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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