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Ingredientes
- 8 x Flat anchovy filets
- 1/2 c. Extra virgin olive oil
- 2 x Cloves garlic, peeled and cut in half
- 1/2 c. Capers, rinsed
- 1 c. Pitted black olives
- 1/4 c. Finely minced flat parsley
- 3 Tbsp. Water Fresh black pepper
- 1 lb Linguini
Direcciones
- Soak the anchovy filets in cold water for 30 min. Drain, pat dry, and chop finely. Set aside.
- In a skillet, heat the oil and saute/fry the garlic till it turns to a light brown. Remove the garlic with a slotted spoon and throw away.
- To the skillet, add in the capers, olives, parsley, water, and pepper and cook for 5 min. Remove from the heat.
- Add in the anchovies to the skillet and, with a wooden spoon, stir till the anchovies dissolve into the extra virgin olive oil sauce.
- Cook the linguini, drain and transfer to a hot bowl. Pour the sauce over all, toss lightly, and serve immediately.
- Yield: 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 1144 | |
| Calories from Fat 741 | 65% |
| Total Fat 82.89g | 104% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 521mg | 22% |
| Potassium 286mg | 8% |
| Total Carbs 86.17g | 23% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.14g | 2% |
| Protein 15.38g | 25% |
