FRESH TAGLIATELLE WITH GARLIC~ RUCOLA & SUN

      Title: FRESH TAGLIATELLE WITH GARLIC~ RUCOLA & 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
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