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Rich Pasta for the Poor Kitchen
August 25, 2007

This is a very simple yet delicious recipe. The only real change I made (and it's an addition, not really a change) is to toast some fresh bread crumbs (I keep a bag of them in the freezer) and sprinkle them on top. I may add some sliced green onions and chopped fresh tomatoes as suggested by another reviewer next time I make it. Definitely use freshly grated Parmesana Reggiano for the best results. Thanks for the recipe!

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