Catscan 3 September, 2005

Membership Report

Bill Lundy - Membership Committee

We currently have 34 member boats registered.

Good season so far.

Your friendly Membership Chairman

Bill Lundy - “Deanna J”

Linguine ala Zingara (Gypsy Sauce)

From Larry & Kathy Caricchio

This is a quick and easy to prepare traditional sauce. Don’t let the anchovies scare you away! They blend with the other strong flavors and aren’t like the salty little devils that you get on pizza, so don’t be tempted to leave them out, they are essential.

The sauce should be prepared in the time it takes for the pasta water to boil. Do not overcook! You can also add peppers, olives and mushrooms to the sauce if you want.

1 lb. linguine, (cook the pasta al dente – on the firm side)

1 cup olive oil

1 cup dry white wine

1 can anchovies with oil from can

3 cloves garlic, smashed

1 hot pepper, thinly sliced

1 medium onion, thinly sliced

3 medium tomatoes, thinly sliced

5 basil leaves

1 Tbsp. oregano

3 grinds fresh pepper

grated cheese to taste

In frying pan sauté oil, anchovies and garlic for 1 minute. Add hot pepper and onion; sauté until onion is translucent. Add tomatoes, oregano, pepper and white wine. Simmer for about 5 minutes.

Pour entire mixture over linguine. Add basil leaves. Toss and serve with grated cheese.

Serves 4