Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 pk Spaghettini
7 tb Butter
1 cn (15oz) small white beans
1/2 ts Salt
pn Pepper
4 tb Flour
2 c Half and half

---------------------------TOOLS--------------------------------
lg Pot
Colander
Cooking spoon
2 sm Saucepans
lg Serving dish
2 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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