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SPAGHETTI ALLA PUTTTANESCA (Spaghetti with Olives and Anchovies)

4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil
1/3 cup minced fresh parsley leaves
4 drained canned Italian tomatoes, chopped fine, including 1/3 cup of the juice
4 flat anchovy fillets, drained and minced
6 Mediterranean-style brine-cured black olives, minced
2 teaspoons drained bottled capers
1/2 pound spaghetti
2 tablespoons freshly grated Romano or Parmesan

In a skillet cook the garlic and the red pepper flakes in the oil
over moderately low heat, stirring, for 20 seconds, stir in the
parsley, and cook the mixture for 10 seconds. Add the tomatoes
with the juice and cook the mixture over moderate heat for 1 minute.
Add the anchovies, the olives, and the capers and cook the sauce,
stirring, for 2 minutes. In a kettle of boiling salted water cook
the spaghetti until it is al dente, drain it, and in a bowl toss
it with the sauce. Sprinkle the pasta with the Romano. Serves 2
to 4.

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