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Ingredients
  • 400g dried spaghetti pasta
  • 250ml (1 cup) cold water
  • 350g piece speck, cut into 1cm batons (See Note)
  • 5 garlic cloves, crushed
  • 690g btl tomato passata
  • Finely grated parmesan, to serve (optional)
Note: Ingredients may have been altered from the original.
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