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Spaghetti with Garlic and Basil
September 17, 2006

I love this stuff so much... another recipe I eat on a weekly basis. I prefer to saute my garlic briefly in the EVOO first, add just a a pinch of red pepper flakes, add no salt (but use salted butter) and I do prefer to use Locatelli or Pecorino Romano instead of Parmesan, as the flavor is a tad sharper and just lends itself perfectly to this particular combination. Thanks for the post, Marilyn.

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