INGREDIENTS

INSTRUCTIONS

In a skillet cook the garlic and the red pepper flakes in the oil over
moderately low heat, stirring, for 20 seconds, stir in the parsley,
and cook the mixture for 10 seconds. Add the tomatoes with the juice
and cook the mixture over moderate heat for 1 minute. Add the
anchovies, the olives, and the capers and cook the sauce, stirring,
for 2 minutes. In a kettle of boiling salted water cook the spaghetti
until it is al dente, drain it, and in a bowl toss it with the sauce.
Sprinkle the pasta with the Romano. Serves 2 to 4.  Start timing when
ingredients begin to sizzle. I use a cleaver to  mince ingredients; I
mince the anchovies and olives together. I chop  the capers if they are
large (approx .75mm) and leave them whole if  they are small. If I use
bottled capers it is very important to drain  (I squeeze them) the
capers, else they overpower everything; if I use  salt packed capers I
soak them in a strainer suspended in water to  remove much of the salt.
1 tablespoon of garlic (minced) seems to do  the trick "OK".  Recipe
by: Grace Adams Posted to Kitmailbox by GAdams1350@aol.com on  Apr 28,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 3661
Calories From Fat: 2319
Total Fat: 261.8g
Cholesterol: 919.6mg
Sodium: 9133.2mg
Potassium: 1124.4mg
Carbohydrates: 127.3g
Fiber: 6.8g
Sugar: 12.5g
Protein: 211.2g