Put a large pot of salted water on a stove and bring to a boil.

Bring water in the bottom of a double boiler to a boil.

Meanwhile, in a skillet over medium heat, warm 1 teaspoon of the olive oil. Add the garlic and saute until translucent, 1 to 2 minutes. Remove from the heat.

Put the garlic, Gorgonzola, and the remaining olive oil in the top part of the double boiler and place over the lower pan of boiling water. Using a wooden spoon, stir until the mixture almost foams and starts to thicken slightly, about 3 minutes. Turn off the heat under the double boiler.

In a small skillet over medium heat, toast the pine nuts for 1 to 2 minutes to b ring out their flavor and give them a bit of a crunch. Remove from heat.

Add the noodles to the boiling water and cook until al dente, 9 to 11 minutes. Drain and transfer to a warmed serving bowl. Add the melted gorgonzola sauce and toss well. Sprinkle with the pine nuts and parsley, if using. Serve at once. Serves 4 Typed in MMformat by cjhartlin@msn. Com