Spaghetti With Anchovy And Clam Sauce

• 1 tin flat anchovy fillets (about 1 doz.)
• 2 (6 oz.) cans chopped clams (reserve juice)
• 1/2 c. olive oil (lite oil is okay)
• 6 Tbsp. butter or margarine (your choice)
• 6 large garlic cloves, minced
• 4 shallots, chopped or you can use scallions
• 1/2 c. chopped parsley or less
• 1 tsp. rosemary
• 1 c. white wine
• 2 lb. spaghetti of your choice (we prefer linguine)

1. Butterfly boneless chicken breast (press or beat flat, 1/2-inch thick).
2. Place slice of Swiss cheese and baked ham in center.
3. Add spoonful of chopped spinach (thawed and slightly sauteed with garlic and olive oil).
4. Roll up and place in Pyrex baking dish.
5. Pour 1 can cream of mushroom soup, mixed with one can white wine.
6. Bake at 375u0b0 for 45 minutes to 1 hour.

anchovy, olive oil, butter, garlic, shallots, parsley, rosemary, white wine, your choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561396 (may not work)