Subj : 9/15 Natl Linguine Day 5
To   : All
From : Dave Drum
Date : Mon Sep 13 2021 18:08:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Dunstan's Linguine alla Puttanesca
 Categories: Pasta, Seafood, Vegetables, Herbs
      Yield: 4 servings
 
    200 g  (7 oz) dried linguine
      2 tb Extra virgin olive oil
    200 g  (7 oz) tin chopped tomatoes
      1    Garlic clove
      2    Salted anchovies; rinsed,
           - boned
           +=OR=+
      4    Anchovy fillets
      2 pn Dried chile flakes
      1 tb Capers; rinsed
     12    Black olives; pitted
           Handful basil leaves
           Sea salt
 
  Add 2 tablespoons salt to 2 litres water and bring to
  the boil in a large saucepan. Add the linguine and
  return to the boil quickly. Cook until the linguine is
  al dente.
  
  Meanwhile, heat the oil in a frying pan. Add the
  tomatoes and a pinch of salt and cook over a high heat
  for 2-3 minutes, stirring often.
  
  Roughly chop the garlic and anchovies with the chile
  flakes and add them to the tomatoes, turn the heat down
  to low and cook for 2-3 minutes, mashing the anchovies
  into a paste using a wooden spoon or fork.
  
  Stir in the capers and olives and cook for another
  minute. Meanwhile, quickly drain the linguine, then add
  it to the sauce and heat through.
  
  Divide the pasta puttanesca between two plates and tear
  over the basil leaves before serving.
  
  Recipe by: Anna Del Conte
  
  RECIPE FROM: https://www.bbc.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Find good meat; this is by far the most difficult step in this recipe.
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