MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Midnight Pasta With Garlic, Anchovy, Capers & Red Pepper
 Categories: Pasta, Seafood, Vegetable, Chilies
      Yield: 2 Servings

    1/2 lb Spaghetti
           Salt
      3 tb Extra virgin olive oil
      4 cl Garlic; peeled, rough
           - chopped
      4    Anchovy filets; rinsed,
           - rough chopped
      1 tb Capers; rinsed, rough
           - chopped
    1/2 ts Red pepper flakes; to taste
      2 tb Parsley; chopped (optional)
           Parmesan for grating
           - (optional)

  Put the spaghetti in a large pot of well-salted rapidly boiling
  water and cook only until firmly al dente. (Depending on the brand
  of pasta, this will be 8 to 10 minutes, but check frequently to
  see.)

  While the pasta is cooking, warm the olive oil in a small skillet
  over medium heat. Add the garlic and cook for about 1 minute,
  without letting it brown. Stir in the anchovies, capers, and red
  pepper and cook for 30 seconds more, then turn off the heat.

  Drain the pasta and return it to the pot. Pour in the garlic
  mixture, add the parsley, if using, and toss well to coat. Serve
  with grated Parmesan if desired.

  Recipe by David Tanis

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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