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Ingredients

• About 1/4 cup extra virgin olive oil (EVOO)
• 6-8 anchovy filets
• 1 chili pepper, such as Fresno or Italian red cherry pepper, seeded and finely chopped
• 6 cloves garlic, finely chopped
• A splash of dry vermouth
• Salt
• 1 pound spaghetti
• 1/2 cup flat leaf parsley, chopped

Description

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