Date: Thu, 17 Feb 94 14:47:10 MST
From: email@example.com (Sharon Badian, AT&T - GBCS Labs, Denver)
This is adapted from a recipe in Eating Well Magazine.
Enough sauce for one serving of pasta
2/3 cup chopped parsley
6 T capers, drained and chopped
3 T fresh lemon juice
6 T dry sherry
2 T fine breadcrumbs.
Combine everything in a small saucepan. Cook over low heat until
sauce thickens slightly. If it gets too thick, thin with a little