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Anchovy Zuppetta, Rowboat Style

4 tb Extra virgin olive oil
4 Jalapenos, seeded and, finely chopped
2 tb Sliced almonds
1/2 md Red onion, finely chopped
1 c Dry white wine
1 c Basic tomato sauce
1 lb Anchovies or sardines, cleaned and gutted
2 Scallions, thinly sliced
10 Basil leaves, chiffonade
10 Mint leaves, chiffonade

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

Yield: 4 servings

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