Recipe - Linguini With Anchovy And Caper Sauce

8 Flat anchovy filets
One half cup Olive oil
2 Cloves garlic, peeled and
cut in half
One half cup Capers, rinsed
1 cup Pitted black olives
One fourth cup Finely chopped flat parsley
3 tablespoon Water
Fresh black pepper
1 pound Linguini

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