Recipe - Pasta With A Sicilian Flair

Salt
One half pound Linguini fini
One fourth cup Golden raisins
2 tablespoon White wine
4 ounce Smoked oysters or mussels
1 ounce Anchovy fillets,; drained
and chopped
3 tablespoon Olive oil
Three fourths teaspoon Dried fennel seeds
Dried red pepper flakes

Bring 2 quarts of salted water to a boil. Add the pasta and cook for about
10 minutes or until tender but still firm to the bite.

Meanwhile in a mixing bowl steep the raisins in white wine. Drain the
mussels and cut them into bite size pieces if large. Add them to the mixing
bowl with the olive oil. Season to taste with salt. In a dry skillet toast
the fennel seeds and add them to the mixing bowl.

When the pasta is done, drain (reserving some boiling water) and portion
out. Top with ingredients in mixing bowl and toss (with some reserved
cooking liquid if need be). Season to taste with salt and dried red pepper
flakes.

Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730

Posted to MCRecipe Digest V1 #299

Date: Tue, 12 Nov 1996 22:19:21 0500

From: Meg Antczak meginny@frontiernet.net