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.

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