This uncooked sauce is fabulous on linguine or thin spaghetti.
three 2-ounce tins of flat anchovies
2 cups of coarsely chopped pimientos
6 tablespoons finely minced scallions
6 tablespoons finely minced fresh parsley
1 teaspoon very finely minced garlic
3 tablespoons lemon juice
3 tablespoons liquid from pimiento jar
3 tablespoons oil from anchovy tins
Mince anchovies. Combine with all other ingredients in a mixing bowl. Mix well with cooked pasta. Serve immediately.
Based on the classic hors d'oeuvre of anchovies, pimientos, and scallions, this uncooked sauce is fabulous on linguine or thin spaghetti. Makes enough sauce for 1 pound dried pasta