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Rosemary Apricot Spaghettini
- 12 ounces dry spaghettini pasta
- 1/4 cup extra-virgin olive oil
- 4 cloves of garlic, thinly slivered
- 1/2 cup chicken or vegetable broth
- 1 tablespoon chopped fresh rosemary
- 1/2 cup dried apricots, slivered
- 1/2 cup dry chorizo, diced
- Salt and freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley
Directions:View on Epicurious
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