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Linguine With Tomatoes And Jalapeno

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CATEGORY CUISINE TAG YIELD
Dairy Not, Sent 4 Servings

INGREDIENTS

1 Whole head garlic
1 t Olive oil
3 T Jalapeno pepper, finely
chopped
3 c Plum tomatoes, chopped
3 c Hot cooked linguine
1 c Grated fresh Parmesan cheese
3 T Chopped fresh oregano
2 T Fresh lemon juice
1 T Anchovy paste
1/4 t Freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°.  Remove white papery skin from garlic heat (do
not peel or separate the  cloves). Wrap garlic head in foil. Bake at
350° for 1hour; let cool  10 minutes. Separate cloves; squeze to
extract garlic pulp. Discard  skins.  Heat oil in a nonstick skillet
over medium-high heat. Add jalapeno  pepper; saute 30 seconds. Add
tomato; saute 2 minutes. Remove skillet  from heat; stir in garlic
pulp. Add pasta, 1/2 cup cheese, oregano  and next 3 ingredients; toss
well. Sprinkle each serving with  remaining cheese and additional
pepper, if desired.  NOTES : Per serving: cals - 357 - 27%ff fat -
10.6g  Recipe by: Weight Watchers - July/August 97 Posted to Digest
eat-lf.v097.n176 by The Taillons <taillon@access.mountain.net> on Jul
12, 1997

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