8 oz. egg noodles

Boiling salted water

4 T. butter or margarine

1 1/2 t. minced garlic

1 c. thinly sliced red bell pepper

1 lb. Louisiana crawfish tailmeat

1 c. whipping cream

1/2 c. sun dried tomatoes, chopped

2 t. paprika

2 t. basil

1/4 t. black pepper

1 c. grated Monterey jack cheese

1 c. grated Parmesan cheese

3/4 c. coarsely chopped black olives

Drop noodles into boiling salted water and cook for 10 minutes or until tender. Drain. While noodles cook, melt butter in saucepan and saute’ garlic and red bell pepper for 1-2 minutes. Add crawfish and saute’ 2-3 minutes longer. Whisk in cream, tomatoes, paprika, basil and pepper until blended. Stir in grated cheeses and olives and heat, stirring, until cheese is melted but not boiling. Toss hot noodles with crawfish sauce and serve promptly. Serves 6.