PASTA PUTTANESCA

12 ounces Fettuccini
4 cloves garlic, finely chopped
1 jar capers, drained
1 (15 ounce) can black olives sliced
12 anchovy fillets
3 red chilies, chopped 
� teaspoon crushed
dried red pepper
6 crimini mushrooms
1 tablespoon dried oregano
extra-virgin olive oil
2 (15 ounce) cans tomatoes, drained and chopped
1 packet fresh basil, chopped
Parmesan cheese


Cook the pasta in vigorously boiling water, slightly salted with the olive oil added. Drain the pasta slightly before al dente. 

Sautee the garlic, capers, olives, anchovies, chilies, mushrooms and oregano in olive oil for four to five minutes. Add the tomatoes and basil and bring to a simmer.  Allow to simmer for 15 to twenty minutes.  Add salt to taste.  Add in the drained pasta and toss.  Serve with fresh grated Parmesan.  For an added treat toss a pound of steamer clams in with the sauce 5 minutes before adding the pasta.  

Yield: 4-6 servings

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