Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- (crushed)
                        salt and pepper to taste
   1      pound         chitterlings mixed with
     1/4  teaspoon      red paprika
                        pork -- (ask butcher)
     1/2  cup           white wine
  10                    shelled walnuts -- (puree with
     1/3  cup           raisins
                        a little oil)
   1      pound         spaghetti
     1/2  cup           olive oil
                        grated cheese

Preparation:

*Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 minutes Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese.