Linguine With Watercress Sauce - cooking recipe

Ingredients

10 ounces linguine or 10 ounces spaghetti
1 garlic clove, peeled
6 anchovies packed in oil, drained
1 tablespoon capers, drained and rinsed
2 ounces watercress
6 tablespoons olive oil
black pepper

Preparation

Cook the pasta according to packet instructions until it is tender.
Put garlic, anchovies and capers into a food processor and blend well.
Add the watercress and blend again.
With the motor running, drizzle in the oil to make a soft paste.
Mix four tablespoons of the pasta cooking water to the sauce then season to taste.
Drain the pasta and return to the pan, stir in the sauce and serve with plenty of black pepper.