[JudyinCanada]

Hi Publius....

I think it’s anchovy/caper linguine tomorrow (actually much later today).

So, this small can of anchovies, I saute with crushed garlic (about 2 cloves) in olive oil. The anchovies break down. I boil the linguine, and add the anchovy mix. Do I put the capers in to saute as well, or do they get added to the linguine separately? Top with parmesan cheese.

[Publius]

I use a lot more than 2 cloves of garlic when I saute the garlic and anchovies. I use half a bulb with each clove cut somewhat thin. (Garlic is your friend; just treat it with respect.) The anchovies won't break down in olive oil, so I add water at the last minute. Anchovies break down easily in water.

Once the pasta is boiled, I pour the anchovy/oil/water mix over the pasta. Cooked pasta is one of the thirstiest substances on earth, and it will absorb anything you throw at it.

I don't use capers for this. I only use capers for Sicilian Cod Stew or to make an appetizer of capers/smoked clams/lemon juice.

You can use Parmesan, which comes from cows, but I prefer Romano, which comes from goats. Asiago is also good, but you can't grate that; its consistency makes it better for shaving than grating.