Try this Linguini with Anchovy and Caper Sauce recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4|
|Calories from Fat: 147 (29%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 121.6mg||37 %|
|Sodium 903.6mg||31 %|
|Potassium 491.6mg||13 %|
|Total Carbohydrate 65g||19 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 63.2g|
|Protein 27.1g||39 %|
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Calories per serving: 515
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