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Egg and Pangrattato Spaghetti
Ingredients
  • 165g sourdough bread, roughly chopped
  • ⅓ cup extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 3 anchovies, finely chopped
  • 375g spaghetti
  • 4 eggs
  • ⅓ cup roughly chopped fresh flat-leaf parsley leaves
  • 1 tbsp lemon zest
  • Dried chilli flakes, to serve
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