Anchovy Zuppetta, Rowboat-Style

• 4 tbsp. extra-virgin olive oil
• 4 jalapenos, seeded, finely chopped
• 2 tbsp. sliced almonds
• 1/2 md. red onion, finely chopped
• 1 cup dry white wine
• 1 cup tomato sauce
• 1 lb. anchovies
• sardines, cleaned, gutted
• 2 scallions, thinly sliced
• 10 basil leaves, cut chiffonade
• 10 mint leaves, cut chiffonade
• Bread slices, grilled

1. In a 12- to 14-inch saute pan, heat oil until smoking.
2. Add jalapenos, almonds and onions and cook until softened and lightly browned, 2 to 3 minutes.
3. Add white wine and tomato sauce and bring to a boil.
4. Add anchovies and return to boil.
5. Lower heat to simmer and cook through, 8 to 10 minutes.
6. Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.

extravirgin olive oil, jalapenos, almonds, red onion, white wine, tomato sauce, anchovies, sardines, scallions, basil, mint, bread

Taken from www.foodgeeks.com/recipes/5168 (may not work)