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Summer spaghetti

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 8
Servings 4


  • 400
    broccoli, broken into florets
  • 45
    olive oil
  • 8
    cloves garlic, crushed (or more if desired)
  • 5
    anchovy fillets
  • 500
  • milled black pepper
  • extra olive oil
  • freshly grated Parmesan cheese


Wash broccoli and blanch in boiling water for 3 to 4 minutes. Remove and set aside. Heat olive oil and gently sauté garlic until sizzling and golden. Stir in anchovies and cook for about 1 minute. Toss drained broccoli into pan and stir gently to heat through. Toss broccoli mixture with hot spaghetti, season and serve with extra olive oil and lots of Parmesan cheese. TOTAL KILOJOULE COUNT: 11 740 kJ (2 805 Cal). A portion: 2 935 kJ (700 Cal).


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