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1 lb. Pappardelle’s Spinach Lemon Herb Fettuccine1/2 cup extra virgin olive oil6 cloves garlic, minced3 tablespoons fresh oregano6 salted anchovy fillets (rinsed, patted dry and chopped)Garnish: Italian flat-leaf parsley, if desired
Introducing our brand new collection of Plant-Based Ravioli, Sauces, & Pesto.