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Suggest a better descriptionBring a pot of water to a boil. Heat a skillet. Add almonds, cook until golden. Transfer to a cutting board, let cool, then chop. In same skillet, heat 3 tbs oil. Add breadcrumbs, cook until golden. Transfer to a plate, let cool. In a bowl, combine nuts, breadcrumbs, and parsley. IN same skillet, heat 5 tbs oil. Add anchovies, stir until melted into oil. Add garlic, capers, and red pepper. Let anchovy sauce simmer. SALT boiling water, cook pasta until al dente. Drain pasta, reserving 1 cup pasta cooking water. Off heat, stir cooking water into anchovy sauce, toss with pasta. Add 2/3 breadcrumb almond mixture. Toss until pasta absorbs sauce. Transfer pasta to a dish, top with remaining breadcrumb almond mixture.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 813 | ||
Calories from Fat: 166 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 636.9mg | 22 % | |
Potassium 635.8mg | 17 % | |
Total Carbohydrate 131.8g | 39 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 123g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 813
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