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- zest of one lemon
- 1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
- 1 1/2 teaspoons crushed red pepper flakes
- scant 3/4 teaspoon fine grain sea salt
- 4 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes
- 1 14-ounce can crushed red tomatoes
- 1 15-ounce container ricotta cheese
- 1 egg, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup / ~5 oz grated mozzarella
- 1 bunch of chives, minced
- 25-30 jumbo dried pasta shells
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