From "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 6 slices bacon
  • 1 onion, chopped
  • 1 small green bell pepper, cut into strips
  • 1/2 pound mushrooms, sliced
  • 2 ounces caper-stuffed anchovies, drained and chopped
  • 1 (6-ounce) can pitted black olives, chopped
  • 1/2 cup chopped parsley
  • 1 pound linguine
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup Parmesan cheese


Cut bacon into 1-inch pieces, saute and drain.  Saute onion and green pepper in bacon drippings until soft.  Add mushrooms and anchovies, and cook over moderate heat for 10 minutes.  Stir in olives, parsley, bacon, salt and pepper.  Cook linguine in boiling, salted water for 10 to 12 minutes until tender.  Drain.  In a serving dish, toss linguine with butter and pour sauce over it.  Sprinkle with Parmesan cheese.

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