In a large bowl, stir in the capers, chiles, dill, garlic, olive oil, salt, and pepper. Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Remove 1/2 cup of the cooking water, then drain the pasta thoroughly. Add the pasta and reserved cooking water to the sauce. Toss to combine and coat the pasta evenly with the sauce. To serve, divide among individual plates. Serves 6. PER SERVING: Calories: 260, Total Fat 3 grams, Saturated Fat 1 gram, Fiber 2 grams, Sodium: 270 mg, Cholesterol: 0 mg, Carbohydrate 48 grams, Protein: 8 grams Nutrition Action Healthletter, April 1999 Recipe by: Adapted from the Mayo Clinic Williams Sonoma Cookbook
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 6|
|Calories from Fat: 17 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.9mg||13 %|
|Sodium 58mg||2 %|
|Potassium 118mg||3 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 31.3g|
|Protein 6.5g||9 %|
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Calories per serving: 170
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