Recipe - La Forchettas Puttanesca

2 cup Garlic ; finely minced
2 tablespoon Olive oil; extra virgin
2 Anchovies
4 Capers
6 Black olives; cut or sliced up
4 Mushrooms ; cut or sliced up
2 Plum tomatoes ; largely dic
Italian herb ; blend to tas
1 tablespoon Oregano
1 tablespoon 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 One half 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 lowmed. 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini