1 pound capellini extra thin angel hair pasta
1/2 cup extra virgin olive oil
6 anchovy fillets
2 tablespoons capers
1 teaspoon chopped garlic
1 tablespoon fresh Italian parsley, chopped finely
2 tablespoons bread crumbs
10, julienne marinated olives
salt and freshly ground black pepper to taste
Prepare pasta according to directions on the package. Continue with recipe while pasta cooks. Put olive oil and anchovies in a large skillet and cook over medium heat. Stir until anchovies have dissolved. Add garlic and saute until it begins to change color. Stir in parsley, capers and olives; season with salt and pepper and cook for 2 to 3 minutes. Remove from heat and mix well with cooked pasta, gradually adding the bread crumbs. Continue to toss until thoroughly mixed. Serve immediately. Serves 4 to 6.
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