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 Pasta with Fresh Chili and Herbs Recipe-3024

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Yield: Serves 4


  • 1 pound 2 ounces long pasta, such as fettucine
  • ½ cup olive oil
  • 5 garlic cloves, finely chopped
  • 3–4 fresh small red chilies, seeded and finely sliced
  • 4 anchovies, finely chopped
  • 1 large handful Italian parsley, roughly chopped
  • 1 small handful oregano, finely chopped
  • 1 small handful basil, chopped
  • 2 tablespoons lemon juice
  • Shaved Parmesan cheese, to serve


Bring a large saucepan of salted water to a boil. Cook the pasta until al dente, then drain. Meanwhile, put the olive oil, garlic, chili, and anchovies in a small saucepan over low heat and cook, stirring, for 10 minutes, or until the garlic is lightly golden. Remove from the heat.

Add the oil mixture to the drained pasta with the parsley, oregano, basil, and lemon juice. Toss to combine. Season to taste and serve with shaved Parmesan.

© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information does not include salt or shaved parmesan cheese.


Nutritional Information

Nutrients per serving (% daily value)

738kcal (37%)
63mg (6%)
56mg (93%)
30mcg RAE (1%)
3mg (1%)
160mg (7%)
4g (21%)
30g (45%)
5mg (29%)

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