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Spicy Spinach Linguine with Olive Oil and Garlic
- 12 ounces spinach linguine
- 6 tablespoons extra-virgin olive oil
- 1 cup chopped fresh basil, divided
- 4 garlic cloves, minced
- 1/2 teaspoons dried crushed red pepper
- 1/2 cup dry white wine
- 1 1/2 cups grated Pecorino Romano cheese, divided
Directions:View on Bon Appetit
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