Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Garlic -- finely minced
2 tb Olive oil -- extra virgin
2 ea Anchovies
4 ea Capers
6 ea Black olives -- sliced
4 ea Mushrooms -- sliced
2 ea Plum tomatoes -- largely dic
1 x Italian herb -- blend to tas
1 tb Oregano
1 tb Red wine.
Greetings! While I eat anchovies in small, infrequent
amounts but I do succumb to the temptation from time
to time. For Susan, Carol and all anchovy with pasta
lovers, here is my entry. A variation has been posted
earlier but mine is the one which has earned me > rave
reviews. Enjoy. (By the way, Susan, did you ever catch
my posting of my mussel recipe?) (Each serves one to 1
1/2 persons so adjust accordingly, with individual
taste in mind.) 1 serving a thick pasta, like
fettacine or thick spaghetti or pasta of choice. In a
large skillet, saute garlic in the olive oil slowly
until limp. Add herbs and saute until well mixed and
blended. Add remaining ingredients slowly and over a
low-med. Heat. Add the wine last. Cook the pasta to al
dente and then coat with a dash of additional olive
oil. Gently fold the mixture until blended and then
serve immediately. Serve with a dark green salad and a
good red wine. An sprinkle of romano & parm. cheese >>
enhances the dish. Even my husband likes this recipe!
ENJOY! FROM: CECILIA HEIGHT (GWJJ62B)
