In article >,
"Doug Kanter" > wrote:

> "SteO153" > wrote in message
> ...
> > Staycalm ha scritto:
> >> I used to cook this a lot but it's been a few years. I used another
> >> recipe (can't even remember how I did it before) and it wasn't very nice.
> >> Anyone have a tried and true tasty recipe?
> >>
> >> Liz
> >
> > "spaghetti puttanesca"
> >
> > 1.3 pounds [600g] of spaghetti
> > 1.8 ounces [50g] of butter
> > 3 tablespoons of extra virgin olive (evo) oil
> > 3 cloves of garlic (in slices)
> > 7 ounces [200g] of stoned *black* olives
> > 1 tablespoon of capers
> > some tomatos without skin and cut in little stripes
> > 1 tablespoon of minced parsley
> > 6 anchiovies
> >
> > put in a pan the butter, the evo oil, the garlic and the anchiovies. when
> > the garlic makes brown (but not burnt) admix the olives, the capers and
> > the stripes of tomatos. cook the sauce for 15 second blending.
> > cook the spaghetti, then put it in a dish and add the sause and the
> > parsley.
> > then serve it!
> >
> > ciao
> >
> > steo153
>
> If the person you're with finds words to have aphrodisiac qualities (as any
> sentient being should), you could explain the meaning of the name, and plan
> on not leaving the house after dinner. :-)
>
>

<lol>
I was wondering when someone was going to come out with that!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson