6 ounces of Oilerie Chocolate Fettuccine
1 Tbl Oilerie Vanilla or Orange evoo or Oilerie Roasted Walnut oil
2 Tbl + 2 tsp Oilerie Balsamic fruit sauce - Raspberry, Cherry or Blackberry
1 Tbl Shredded coconut
8 Oilerie chocolate covered almond "olives"

Bring 6 cups of lightly salted water to a boil. Break the pasta in half and cook for 2 1/2 to 3 minutes or until al dente. Darin the cooked pasta and toss with the evoo or nut oil until coated. Serve on individaul small plates. Garnish each helping with 2 tsp of Oilerie Balsamic fruit sauce. A dusting of the shredded coconut and 2 of the cocolate olives. May be served warm or at room temerature. Serves 4.

This recipe currently has 0 comments. Add your own comment in the right hand menu.