Mealworm Spaghetti

From Man Eating Bugs: The Art and Science of Eating Insects, by Peter Menzel and Faith D'Alusio.

• 1/2 pound roasted yellow mealworms
• 4-1/4 cups water
• 1 tablespoon safflower oil
• 1 sprig marjoram
• 1 sprig thyme
• 2 bay leaves
• 1/4 onion, chopped
• 8 ounces dry spaghetti
• 6 to 8 tablespoons butter
• 1/4 teaspoon salt
• Olive oil
• 3 to 4 tablespoons pine nuts, finely chopped
• 10 sprigs parsley, finely chopped
• 1/2 pound purple basil, finely chopped
• 1/2 pound ricotta cheese
• 1/4 cup whole pine nuts

Boil water; add safflower oil, salt, marjoram, thyme, bay leaves, and onion. Add spaghetti. Drain when done. Melt butter in saute pan. Add spaghetti. Salt and pepper to taste. Mix basil, parsley, ricotta, oil, and chopped pine nuts with the spaghetti. Heat but do not boil. Top with mealworms and whole pine nuts.

Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More