| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Flat anchovy filets |
| 1/2 |
c |
Olive oil |
| 2 |
|
Cloves garlic, peeled and |
|
|
cut in half |
| 1/2 |
c |
Capers, rinsed |
| 1 |
c |
Pitted black olives |
| 1/4 |
c |
Finely chopped flat parsley |
| 3 |
T |
Water |
|
|
Fresh black pepper |
| 1 |
lb |
Linguini |
INSTRUCTIONS
Soak the anchovy filets in cool water for 30 minutes. Drain, pat dry,
and chop finely. Set aside. In a skillet, heat the oil and saute the
garlic until it turns to a light brown. Remove the garlic with a
slotted spoon and discard. To the skillet, add the capers, olives,
parsley, water, and pepper and cook for 5 minutes. Remove from the
heat. Add the anchovies to the skillet and, with a wooden spoon, stir
until the anchovies dissolve into the olive oil sauce. Cook the
linguini, drain and transfer to a warm bowl. Pour the sauce over all,
toss lightly, and serve immediately. Yield: 4 Servings Source: The
Joy of Pasta Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant
<rodgrant@MAGI.COM> Date: Sat, 14 Dec 1996 02:12:31 -0500
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