Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently. Serves 2. Gourmet August 1993
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 511 (90%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 12g|
|Cholesterol 114mg||35 %|
|Sodium 690.8mg||24 %|
|Potassium 52mg||1 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.2g|
|Protein 1.7g||2 %|
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Calories per serving: 565
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