Midnight pasta with garlic, anchovy, capers and red pepper from The New York Times by David Tanis

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Notes about this recipe

  • kgmom on January 30, 2019

    I used 4 chopped Calabrian Chiles (jarred in oil) in place of red pepper flakes. Really good made with whole wheat fettuccini. We also added bread crumbs toasted in olive oil, using the method in this recipe: https://www.epicurious.com/recipes/food/views/anchovy-pasta-with-garlic-breadcrumbs.

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