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Pasta, Spanish-style.

Pasta, Spanish-style

Catherine Long, Santa Rosa, California

1/2 pound dried linguine 1 jar (6 oz.) marinated artichokes,

quartered 2 cloves garlic, minced or pressed 1 tablespoon anchovy paste 1 can

(2 1/4 oz.) sliced black ripe

olives, drained 1/2 cup chopped parsley

Parsley sprigs

Freshly ground pepper

Grated parmesan cheese

Half-fill a 5- to 6-quart pan with water; bring to a boil over high heat. Add linguine; cook, uncovered, until barely tender to bite, 8 to 9 minutes. Drain; return pasta to pan.

Meanwhile, drain marinade from artichokes into a 1- to 2-quart pan over medium heat; add garlic and stir often until pale gold, about 3 minutes. Add anchovy paste, ripe olives, and marinated artichokes; stir gently until hot, about 2 minutes.

Pour artichoke mixture over pasta. Add chopped parsley; mix and serve onto warm plates. Garnish with parsley sprigs. Add pepper and parmesan to taste. Makes 4 to 6 servings.

Per serving: 189 cal. (20 percent from fat); 6.6 g protein; 4.2 g fat (0.6 g sat.); 32 g carbo.; 353 mg sodium; 1.7 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Long, Catherine
Article Type:Column
Date:Aug 1, 1993
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