MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Midnight Pasta With Garlic, Anchovy, Capers & Red Pepper
Categories: Pasta, Seafood, Vegetable, Chilies
     Yield: 2 Servings

   1/2 lb Spaghetti
          Salt
     3 tb Extra virgin olive oil
     4 cl Garlic; peeled, rough
          - chopped
     4    Anchovy filets; rinsed,
          - rough chopped
     1 tb Capers; rinsed, rough
          - chopped
   1/2 ts Red pepper flakes; to taste
     2 tb Parsley; chopped (optional)
          Parmesan for grating
          - (optional)

 Put the spaghetti in a large pot of well-salted rapidly boiling
 water and cook only until firmly al dente. (Depending on the brand
 of pasta, this will be 8 to 10 minutes, but check frequently to
 see.)

 While the pasta is cooking, warm the olive oil in a small skillet
 over medium heat. Add the garlic and cook for about 1 minute,
 without letting it brown. Stir in the anchovies, capers, and red
 pepper and cook for 30 seconds more, then turn off the heat.

 Drain the pasta and return it to the pot. Pour in the garlic
 mixture, add the parsley, if using, and toss well to coat. Serve
 with grated Parmesan if desired.

 Recipe by David Tanis

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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