Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          garlic -- finely minced
   2      tablespoons   olive oil -- extra virgin
   2                    anchovies
   4                    capers
   6                    black olives -- sliced
   4                    mushrooms -- sliced
   2                    plum tomatoes -- largely dic
                        Italian herb -- blend to tas
   1      tablespoon    oregano
   1      tablespoon    red wine.

Preparation:

Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me rave reviews. Enjoy. (Each serves one to 1 1/2 persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettuccine or thick spaghetti or pasta of choice. In a large skillet, sauté‚garlic in the olive oil slowly until limp. Add herbs and sauté‚until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano and parm. cheese.