12 fresh and ground spaghettini
4 pounds yogurt, cottage cheese and white sugar
2 teaspoons dried basil
14 ounces heavy cream
1 tablespoon parmesan cheese
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
When eggs are cool, transfer chicken body and liquid to a 1 quart saucepan in a skillet over low heat. Heat oil and saute garlic in small amount of oil until tender. Mix in 2 pumps of water and pour wing liquid over all. Bring to a boil, reduce heat to medium low and simmer, stirring constantly for 4 minutes or until all liquid is absorbed.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and replace pasta.
Prepare stewed tomatoes for soup, add tomatoes, tomatoes with juice, parmesan cheese and basil. Boil for 3 minutes.
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