Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2-3/4 Lb. Cod fillet -olives
2 T Capers 8-10 Oz. Dry spaghetti
2 ea Anchovy fillets OR 1 ea Jar Spaghetti sauce (14 oz.
2 t Anchovy paste -about 1 1/2 cups)
1/4 c Nicoise, kalamata or ripe 1/8 t Cayenne pepper

------------------------PREPARATION-----------------------------
1 ea Put 2 quarts of water on to 2 ea Rinse fish and pat dry; cut
-boil in a 3 1/2-4 quart -into 1/2 inch cubes. Drain
-pan. -and chop capers,

mince anchovy fillets and pit and coarsely chop olives. Cooking: 1.
Add spaghetti to boiling water; cook, stirring occasionally, until
pasta is al dente, about 8 minutes. 2. While pasta cooks, combine
capers, anchovies, olives and spaghetti sauce in a medium-sized
saucepan and bring to a boil, covered over medium heat. Reduce to a
simmer and stir in fish. Simmer and stir gently until fish flakes
when prodded with a fork, about 2 minutes. 3. Drain pasta and divide
among 4 plates. Ladle sauce over pasta. Makes 4 servings. Note:
Shrimp, squid, clams, mussels, halibut may be substituted. Per
serving: 424 Calories, 20 g Protein, 61 g Carbohydrates, 1 g
Saturated Fat, 3 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .2
g Omega-3 Fat, 26 mg Cholesterol, 1121 mg Sodium. SOURCE: *Simply
Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92

Submitted By SANDEE EVELAND On 12-13-94

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