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Agreed but we're not in the business of throwing food away.

Try my anchiovie pasta sauce recipe:

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bookmarked!

Awesome it’s so fuckin good. Be generous with the olive oil. I want it now. Don’t use that fucked curly parsley use flat parsley.

It's been a while since the last time I had it.

I tend to keep garlic in one pice, to discard it easily before.