Title: Spanish-Style Pasta
Categories: Pasta Side dish
Yield: 4 Servings

1/2	lb	Dried linguine
6	oz	Jar marinated artichokes, quartered
2		Cloves garli, minced
1	tb	Anchovy paste
2 1/4	oz	Sliced black ripe olives, drained
1/2	c	Chopped parsley
		Parsley sprigs for garnish
		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 mixture 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 parmesan to taste.

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