[CH] Dinner the Other Night: Linguine Aglio e Olio alla Siciliana

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This was an adaptation of a recipe from a great book -
Angeli Cafe: pizzapastapanini. Angeli Cafe is a L.A.
restaurant. The recipes are wonderful. Very different
from normal pizza, pasta and panini sandwiches.

I have made 4 recipes from the book so far and all
have been winners in my household.

This was so good. I used a couple of pinches of red
pepper flakes for the chile pepper and it was just
right. I didn't want it too hot. Delicious meal.

*  Exported from  MasterCook  *

                   Linguine Aglio e Olio alla
Siciliana

Recipe By     : adapted from Angeli Cafe:
pizzapastapanini
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
     1/4  cup           extra-virgin olive oil
   4      cloves        garlic -- sliced
   1			ripe chile pepper -- chopped to taste
   1                    anchovy fillet packed in salt
-- rinsed & chopped OR
   2                    anchovy fillets packed in oil
-- rinsed & chopped
   5                    kalamata olives -- pitted &
chopped
   2      tbsp          fresh mint -- finely chopped
                        coarse sea salt -- to taste
   1      lb            linguine

In a large skillet, combine oil, garlic, hot peppers,
anchovy, and olives and cook over low heat until
garlic is lightly browned. Remove from heat and add
the mint and salt to taste. Stir to mix well.

Meanwhile, cook the pasta in a pot of boiling salted
water until al dente. Drain, leaving some of the pasta
water clinging to the pasta.

Place the pasta in a serving bowl and top with sauce.
Toss well. Serve immediately.

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

Original recipe calls for 2 tsp capers (I ran out), 1
potato peeled & cut into small dice, 1 cup wild fennel
that is finely chopped and 1 cup Garlic Bread Crumbs.
The potato and fennel are cooked with the pasta, the
capers go in the sauce and the bread crumbs are mixed
into the sauce and placed on top of the pasta, potato
and fennel combination.  I omitted the fennel, potato
and crumbs as it was too strange for those eating it.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/8/03

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