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| 1 x ca. 450 g | Fettucine |
| 4 Esslöffel | Butter or |
| 1/4 Tasse | olive oil |
| 6 | cloves garlic pressed |
| 2 Esslöffel | Chives minced |
| 2 Esslöffel | Parsley fresh, minced |
| 1 Tasse | Goat milk |
| 8 x ca. 30 g | Soft fresh goat cheese or |
| 15 x ca. 30 g | Goat milk ricotta |
| 3/4 Tasse | Dry aged goat cheese, grated |
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Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives and parsley. Saute tow minutes. Heat goat milk in a saucepan over low heat and stir in soft goat cheese until it is dissolved. Do not boil! When hot, add the butter, chives and parsley mixture, the drained noodles, 1/2 cup of the grated cheese and place in oiled casserole. Bake covered at 350 degrees for 45 minutes. Uncover, top with remaining grated cheese, and bake another 15 minutes or until top is golden. Serve immediately.
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