• 2 cups Italian parsley leaves

• 3 cloves garlic peeled

• ¼ cup pine nuts

• 3-4 anchovy fillets in salt

• 10 or more black olives

• 2 T. capers drained

• 1 small onion, minced

• ¼ cup olive oil

• 1 pound linguine

• Freshly ground black pepper

Pound together parsley, garlic, pine nuts, anchovies, olives , capers, and onion until uniformly combined.  A food processor might do the trick.  Gradually pour in
oil continuing to wisk or process the paste until thick and sauce like.  Cook pasta until just al dente.  Place a lightly oiled pan over medium heat.  Drain the linguine and toss it into the pan.  Cook for less than one minute until it dries completely and just begins to brown.
Place the pasta in a serving bowl and toss with the sauce and a dusting of pepper or paprika.