Spicy Rattlesnake Pasta


1/4 cup olive oil

3 large garlic cloves, minced

1 28 oz can Italian tomatoes

1 dried hot red chilies, minced

1 tbsp. oregano

2 tsp. dried basil

2 tsp. black pepper

1 tsp. salt

juice from 1/2 lemon

1/2 lb. rattlesnake meat

1 lb penne or pasta of choice

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 1/2 hour.

Cook pasta as normal and serve over cooked pasta.