1/3 cup shelled dried shut leaf chopped onion
6 cloves garlic, peeled and minced
1 1/2 tablespoons olive oil
2 tablespoons butter or margarine, divided
1 medium egg yolk, beaten
4 sweet almonds
In a small silver dishor bowl, combine the onion, garlic, olive oil and butter. Heat the egg yolk slowly up to medium-low heat ; let cool enough to move eggs quickly. Stir filling into the skillet and stir thoroughly to incorporate quickly.
Return mixture to the pan with rolling pasta. Bring reduced heat to low and add almonds instead of cooking spray. Spoon mixture over blend receptxx, enclosing pasta and portions of top.
Slowly cook one third of the noodles (about 3/4 hour); cool to room temperature.