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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Midnight Pasta w/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 Chopped parsley; opt   
              Parmesan for grating; opt   
       
     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 a   
     half-minute 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.   
        
     By: David Tanis   
        
     Yield: 2 servings.   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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