Recipe - Spaghetti Alia Puttanesca Bianca

One half cup Extravirgin olive oil
6 Anchovy fillets, chopped
1 teaspoon Garlic, finely chopped
1 tablespoon Flatleaf parsley, finely
chopped
2 tablespoon Capers
10 Black olives, pitted and
cut or sliced up
Salt to taste
2 tablespoon Plain dried bread crumbs

Bring 4 qt. of water to a boil in a large saucepan or pot, add 1 Tbsp.
salt, and drop in the pasta all at once, stirring until the strands are
submerged. Put the olive oil and anchovies in a large skillet over a medium
heat and cook, stirring with a wooden spoon, until the anchovies have
dissolved. Add the garlic and saute until it just begins to change color.
Stir in the parsley, capers, and olives, season with a little salt and cook
for 12 minutes. Remove from the heat and set aside.

When the pasta is cooked al dente, drain and toss it with the sauce, adding
the bread crumbs. Taste for salt and serve at once.

Prepared and tested with love by Doris Guyer

Recipe by: Lifetime Online: Dorling Kindersley Posted to Kitmailbox Digest
by "Beach_Bum@usa.net" Beach_Bum@usa.net on Apr 22, 1997