FUSILLI WITH ANCHOVIES - MAKES 4 SIDE SERVINGS
THIS IS A WONDERFUL RECIPE I FOUND IN "TASTES OF ITALIA" cooking magazine
12 ANCHOVIES DRAINED
1/3 CUP OLIVE OIL
5 CLOVES GARLIC, MINCED
1 BUNCH PARSLEY CHOPPED
1/4 CUP WHOLE KALAMATA PITTED OLIVES, DICED
JUICE OF 1 LEMON
PINCH OF FRESHLY GROUND BLACK PEPPER
1/4 CUP WHITE WINE
1/2 POUND FUSILLI BUCATI, COOKED
IN A BLENDER OR FOOD PROCESSOR, COARSELY BLEND ANCHOVIES, OLIVE OIL, GARLIC AND PARSLEY.
TRANSFER MIXTURE TO A LARGE SKILLET.
ADD OLIVES, LEMON JUICE, PEPPER AND WHITE WINE.
SIMMER 8 TO 10 MINUTES
ADD DRAINED PASTA TO PAN AND TOSS LIGHTLY
SERVE IMMEDIATELY.
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