Cook 1/2 pound linguine in salted water with a pinch of rosemary. Cook to al dente stage - firm. Rinse linguine and let cool.

Place the following in bowl and mix; then add linguine and blend all together:

2 - 3 eggs (acts as binder)
1 c. fresh Parmesan cheese
4 oz. Roquefort or bleu cheese
A little fresh cream to coat pasta
Sauteed mushrooms or anchovy (just a flavor) Optional

Cover bottom of Teflon skillet with olive oil. Heat until oil is smoking! Spoon pasta into skillet. Heat WATCHING until golden brown. Cover with plate and turn over. Place back in skillet and finish browning. Cut into wedges to serve. Garnish with fresh parsley or basil and fresh parmesan cheese.