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Sicilian Garlic Sauce
January 28, 2010

This recipe is great, as written. I served it over hot thin spaghetti. I used 10 ounces of spaghetti to feed the family and used only about 1/3 of the sauce. It coated the spaghetti nicely. This is like using basil pesto on spaghetti; pesto is also not a cooked sauce. If you don't like garlic, then I would not make a "garlic sauce." If it seems too dry for you when you add it to the pasta, you can always save a little bit of the pasta water and add it to the spaghetti after you have coated it with the sauce. This is like many of the true Sicilian sauces that we serve in our Italian household. Yum!

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