Instructions: Turn oven on to 250!F. and place two soup plates on middle shelf to warm.

In large pot bring water, salt and oil to rolling boil. Add pasta. Cook, stirring occasionally, until tender but firm (8-12 minutes). Grate Parmesan and chop chives or other herb while pasta boils. Remove soup plates from oven; put half the ricotta, herb, butter and I heaping tablespoon Parmesan in each. Drain pasta, place in soup plates, and season with salt and pepper. Stir and toss at the table. (I often add fresh tomato slices to the side of the bowlQ pretty and good.) Keep extra Parmesan close by to add a finishing touch.

Makes two servings.

Pole Alaska.

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