Linguine con Aglio e Olio -- Flat Spagetti with Oil and Garlic

• 1 lb. linguine, cooked
• 1-1/4 cup extra virgin olive oil
• 6 to 7 cloves garlic, sliced
• Salt and pepper to taste
• 1 can anchovies, drained
• Parmesan cheese

1. Cook linguine according to package directions only to al dente.
2. While pasta is cooking, heat olive oil in a frying pan and lightly brown garlic.
3. Add mashed anchovies a few minutes before garlic is finished.
4. Salt and pepper to taste.
5. Drain the pasta well, reserving 1 cup of the water.
6. Toss together the linguine, and oil, garlic, anchovy mixture and at least 3 tablespoons of Parmesan cheese.
7. Add some of the reserved water to moisten the pasta (as it may be a bit dry), but do not make it too wet.
8. Serve immediately with additional parmesan cheese.

linguine, extra virgin olive oil, garlic, salt, anchovies, parmesan cheese

Taken from www.foodgeeks.com/recipes/18018 (may not work)