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