Instructions: Soak the anchovy filets in cool water for 30 minutes. Drain, pat dry, and chop finely. Set aside.

In a skillet, heat the oil and saute the garlic until it turns to a light brown. Remove the garlic with a slotted spoon and discard.

To the skillet, add the capers, olives, parsley, water, and pepper and cook for 5 minutes. Remove from the heat.

Add the anchovies to the skillet and, with a wooden spoon, stir until the anchovies dissolve into the olive oil sauce.

Cook the linguini, drain and transfer to a warm bowl. Pour the sauce over all, toss lightly, and serve immediately.

Yield: 4 Servings

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