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ANCHOVY-CAPER SAUCE
1/3 cup olive or salad oil 1 small garlic clove, halved 1 can ( 2 oz.) anchovy fillets, drained and chopped 1 tablespoon capers 1 teaspoon lemon juice 2 tablespoon minced parsley
About 30 minutes before serving:
In a small skillet or saucepan over medium heat, in hot olive oil, cook garlic until golden. Remove skillet from heat; discard garlic.
Stir in anchovy, capers and lemon juice until well mixed, then stir parsley. Makes about ½ cup of sauce or enough to serve over one 8 ounce package of spaghetti or ½ lb. homemade noodles.
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