Linguini with anchovy and caper sauce

Yield: 4 Servings

Measure Ingredient
8 \N Flat anchovy filets
½ cup Olive oil
2 \N Cloves garlic, peeled and cut in half
½ cup Capers, rinsed
1 cup Pitted black olives
¼ cup Finely chopped flat parsley
3 tablespoons Water
\N \N Fresh black pepper
1 pounds Linguini

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@...> Date: Sat, 14 Dec 1996 02:12:31 -0500

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