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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Eliche alla Puttanesca   
    Categories: Pasta, Seafood, Vegetables   
         Yield: 4 Servings   
       
       350 g  (12 oz) Eliche Pasta spirals   
        25 g  (1 oz) Butter   
         2 cl Garlic; crushed   
        50 g  (2 oz) Anchovy Filets;   
              - drained, chopped   
              Black pepper   
        75 g  (3 oz) Pitted Black Olives;   
              - sliced   
         2 tb Capers   
       400 g  (14 oz) tin Chopped Tomatoes   
         1 tb Fresh Parsley; chopped   
       
     It can be argued that the 6 Nations rugby union championship   
     has its roots back to the late 1800's, when the teams of   
     England, Scotland Ireland and Wales played a similar   
     tournament then called "Home Nations".   
        
     There's even a complete menu consisting of a recipe from all   
     six countries! Happy Cooking, Eating, Rugby watching !   
        
     Bring a large pan of salted water to the boil, add the pasta   
     and cook for 10-12 minutes.   
        
     Meanwhile, melt the butter in a large saucepan add the   
     garlic and sauté gently until softened. Add the anchovies   
     and cook for a further 1-2 minutes.   
        
     Stir in the remaining ingredients, partially cover and   
     simmer for 5-7 minutes.   
        
     Serve immediately.   
        
     Serves 4   
        
     NOTES: I made this with oil-packed anchovies instead of   
     the more common salt-packed little eyebrows. But, a note   
     of warning - if you use the oil packed fish keep a salt   
     shaker handy. And maybe add a half-teaspoon of salt to   
     the sauce when cooking. - UDD   
        
     Recipe from: 2008 Six-Nations Rugby Recipes   
        
     From: http://www.recipes4us.co.uk/Six Nations Rugby.htm   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... In cooking, as in all the arts, simplicity is the sign of perfection.   
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