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Spaghetti with Lemon, Anchovies, and Capers
Ingredients
  • 12 OUNCES SPAGHETTI
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 6 GARLIC CLOVES, THINLY SLICED
  • ¾ TEASPOON RED PEPPER FLAKES
  • 2 OUNCE CAN ANCHOVIES, DRAINED AND MINCED
  • 3 TABLESPOONS DRAINED CAPERS, CHOPPED, PLUS 2 TABLESPOONS CAPER BRINE
  • 3 TABLESPOONS LEMON JUICE, PLUS 2 TEASPOONS LEMON ZEST (ABOUT 2 LEMONS)
  • ¾ CUP MINCED FRESH PARSLEY
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 OUNCES GRATED PARMESAN OR PECORINO ROMANO CHEESE, GRATED (ABOUT 1 CUP)
Note: Ingredients may have been altered from the original.
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