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Spaghetti with Sardines, Dill and Fried Capers
- 1 pound spaghetti
- 1/3 cup olive oil
- 1/4 cup drained capers, patted dry
- 2 cups coarse fresh bread crumbs (from a baguette)
- 1/2 cup chopped dill
- 2 to 3 (3 3/4-ounces) cans sardines in olive oil
- 4 garlic cloves
Directions:View on Epicurious
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