Linguine alla Ciammurra is a specialty of the restaurant of my cousin, La Rondinella, in Anacapri (the upper part of the island of Capri).

In local dialect, Ciammurra translates to the simple falk residing in Anacapri, the contadini, the farmers who have been growing fruits and vegetables and making wine for centuries.
Ingredients (for 4 people)
15 ounces linguine
4 to 5 tablespoons estra vergin olive oil
2 whole cloves garlic
Chilli pepper to taste
20 fresh anchovies, large pieces
1 tablespoon dry white wine
3 ounces pitted green olives, chopped
Fresh parsley for garnish, if desired
Salt to taste
The instructions
Prepare the linguine according to package directions.
While the linguine is cooking, prepare the sauce.
In a large pan, heat olive oil then add the garlic, the chilli peppers and sauté.
Add the anchoives and sauté until they are golden.
Add the white wine and allow to evaporate a moment, then add the chopper olives.
Meanwhile, cook the linguine in bolling salted water and drain when just before al dente.
Add the linguine to the pan with the sauce and sauté together another 2 to 3 minutes to finish cooking.
Add chopped fresh parsley and salt to taste and serve.
Makes 4 serving.

Domenica Lunedi Martedì Mercoledì Giovedi Venerdì Sabato Gennaio Febbraio Marzo Aprile Può Giugno luglio Agosto Settembre Ottobre Novembre Dicembre
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