1 1/4 lbs. linguini
3/4 C. salted capers, rinsed well
2/3 C. Mediterranean black olives, pitted
3 1/2 oz. salt anchovies, filleted, soaked in
water for 30 minutes, rinsed, patted dry and
thinly sliced
2 cloves of garlic
2/3 C. olive oil
2 T. water
1/3 C. chopped fresh parsley
Pepper

Lightly fry the sliced garlic in the olive oil over a medium flame. Add to the garlic the capers, olives, water, parsley andpepper. Cook for 5 minutes. Remove the pan from the heat. Add the anchovies and keep stirring until they are dissolved. Bring a pit of salted water to a rolling boil. Cook the lingiuni until al dente. Drain the pasta and pour the sauce over it.

Recipe submitted by Heidi