Instructions: A noodle dish with a yogurt sauce: the flavor grows on you. Its the tahini and overcooked noodles. Fettuccine or the American-style short curly wide egg noodles may be substituted. Diane says, "the Greeks like their pasta well-cooked and swimming in sauce."

1. Beat together the tahini, lemon juice, and water until smooth and creamy. Place the mixture in the food processor, add the garlic, yogurt and a few drops of hot-pepper sauce and pulse until creamy and frothy.

2. Meanwhile, boil the noodles in ample salted water until tender. Drain and reserve 1/4 to 1/2 cup of the liquid. Toss the noodles with from 1 to 3 tablespoons of olive oil.

3. Add the pasta liquid to the tahini-yogurt mixture, place in a small saucepan, and heat for 2 to 4 minutes - gently, to warm through. Season with pepper, pour over the pasta, combine together with chopped parsley, and combine with chopped parsley. Adjust seasonings and serve immediately.

Serving Ideas : Grilled eggplant and zucchini slices

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