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Spaghetti with Walnuts and Anchovies
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets
- 3-4 tablespoons coarsely chopped walnuts
- Chili pepper to taste
- 1 tablespoon minced fresh parsley
- Coarse sea salt
- 14-16 ounces spaghetti
DirectionsView on Epicurious
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