Fresh Tagliatelle With Garlic, Rucola And Sundried Tomatoes Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
951
FAT
100%
CHOL
41%
SOD
6%

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Ingredients for 4 servings

18 sundried tomato halves, thinly sliced

1/4 cup dry white wine

1 pound fresh Tagliatelle, preferably homemade

6 cloves garlic, thinly sliced

1/2 cup extra virgin olive oil

2 bunches rucola, stemmed, washed and spun dry to yield 4 cups

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