| 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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