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Pasta with Bread Crumbs and Anchovies, Sicilian Style
Ingredients
  • ⅓ cup Sicilian olive oil or substitute a good fruity, green olive oil
  • 1 garlic clove, peeled and halved
  • 2 pinches of red-pepper flakes
  • 2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
  • ½ pound spaghettini, preferably imported, made of 100 percent durum wheat
  • 2 tablespoons roughly chopped fresh Italian parsley
  • 1 ¼ cups coarse fresh bread crumbs, toasted (see notes)
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