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Spaghettini with Spicy Escarole and Pecorino Romano


Spaghettini with Spicy Escarole and Pecorino Romano Recipe

Ingredients:
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 anchovy fillets, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds escarole (about 1 large head), cut into 1-to-2-inch strips
  • 1 cup water
  •  
  • 1 pound spaghettini
  • Freshly grated Pecorino Romano cheese
Directions:
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