Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt 1/2 cup butter; add cream and 1/2 cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings. Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings.

From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,