ANCHOVY LINGUINE

Heat 3 tbs of oil in a pan add 2 tbs of minced garlic , stir over a low heat , taking care not to burn . Mash 10 anchovy fillets and add them to the pan . Now add 140 gm of sliced black olives ,( drained if using olives in a jar ) 1 tbs of capers and 400gm tin of diced tomatoes . Season with cayenne pepper to taste . Cover and simmer for 15 minutes over a low heat . Meanwhile bring a saucepan of lightly salted water to the boil and cook 400gm linguine until tender but still firm to the bite . Drain the pasta and transfer to a warmed serving dish Spoon the anchovy sauce into the dish and toss the pasta until well coated . Garnish with chopped parsley .