Name: Linguini with Anchovy and Caper Sauce
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 tb Water; Fresh black pepper; 1 lb Linguini

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	tb	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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