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Anchovy and Garlic Spagetti Sauce
Generally serveed at Christmas eve and Good Friday.

1 tin anchovies
1 small can tomato paste
Olive oil
2-4 (to taste) cloves of garlic
Basil, oregano, salt (optional), and pepper to taste
Mortar and pestle

Drain the anchovies. Place anchovies in a mortar. Create anchovy
paste using pestle.

Put a thin layer of olive oil in pan over meduim heat. Add crushed
garlic. Brown garlic.

Lower the heat. Put anchovy paste in pan with oil and garlic.
Stir the mixture. The anchovy paste will turn to a liquid after
a short time. Combine anchovy mixture, tomato paste and spices in
pan. Add about three tomato paste cans of water. Let simmer for
about half an hour.

Server over you choice of spaghetti, althought I prefer Angel Hair
pasta myself.

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