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Linguine and Zucchini with Bagna Cauda Sauce
- 2 garlic cloves, minced
- 7 flat anchovy fillets, rinsed, patted dry, and minced
- 3 tablespoons extra-virgin olive oil
- 1 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1 pound linguine
- 2 pounds zucchini, cut into 1/8-inch matchsticks
Directions:View on Epicurious
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