• 9/15 Natl Linguine Day 5

    From Dave Drum@1:18/200 to All on Mon Sep 13 18:03:00 2021
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    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

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