Linguini With Anchovy And Caper Sauce Recipe
Ingredients
| 8 flat anchovy filets | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), cut in half | |
| Capers | 1/2 Cup (16 tbs), rinsed | |
| Pitted black olives | 1 Cup (16 tbs) | |
| 1/4 cup finely chopped flat Parsley | ||
| Water | 3 Tablespoon | |
| black pepper | 1 | |
| Linguini | 1 pound | |
Directions
1. Soak the anchovy filets in cool water for 30 minutes. Drain, pat dry, and chop finely. Set aside.
2. 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.
3. To the skillet, add the capers, olives, parsley, water, and pepper and cook for 5 minutes. Remove from the heat.
4. Add the anchovies to the skillet and, with a wooden spoon, stir until the anchovies dissolve into the olive oil sauce.
5. Cook the linguini until al dente, drain, and transfer to a warm bowl. Pour the sauce overall, toss lightly, and serve immediately.
2. 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.
3. To the skillet, add the capers, olives, parsley, water, and pepper and cook for 5 minutes. Remove from the heat.
4. Add the anchovies to the skillet and, with a wooden spoon, stir until the anchovies dissolve into the olive oil sauce.
5. Cook the linguini until al dente, drain, and transfer to a warm bowl. Pour the sauce overall, toss lightly, and serve immediately.
Chef
