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- 3 medium cloves garlic, peeled
- a big pinch of fine grain sea salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons harissa (paste)
- 8 ounces (1/2 pound) whole wheat spaghettini
- 1 small bunch kale, well-washed and deveined
- 1/2 cup oil-cured black olives, pitted
- 1/2 cup pine nuts, toasted
- zest of 1 lemon
Directions:View on 101 Cookbooks
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