Linguini with Anchovy and Caper Sauce
Linguini with Anchovy and Caper Sauce Preparation
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
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