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