Maggotini alfredo

Yield: 1 Servings

Measure Ingredient
½ pack Spaghettini
7 tablespoons Butter
1 can (15oz) small white beans
½ teaspoon Salt
\N pinch Pepper
4 tablespoons Flour
2 cups Half and half
\N large Pot
\N \N Colander
\N \N Cooking spoon
2 smalls Saucepans
\N large Serving dish
2 \N Serving forks


Cook spaghettini according to package directions. Carefully drain through a colander over the sink. Rinse the pasta in the colander with fresh hot water, drain thoroughly, then put back into the pot.

Add three tablespoons butter to the pot, stir, and cove Pour the beans (maggot eggs) and their liquid into a small saucepan and with an adult's help, cook on medium heat. When the liquid comes to a boil, carefully drain. Set aside.

Place the remaining butter in a second saucepan and melt over low heat. Add salt and pepper and to the melted butter and gradually stir in half and half and continue heating sauce, stirring constantly, until it's thickened and slimelike.

Add the beans to the sauce, stirring until they are well coated.

Arrange the warm pasta in a serving dish, then pour the slimed maggot eggs over the pasta. Use two forks to gentlytoss paasta and maggot sauce together, then serve. Serves 6 larve lovers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

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