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Campanelle with Eggs and Capers Recipe


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      Campanelle with Eggs and Capers

Category   Breakfast - Brunch
Sub Category   None
Servings   4

pound campanelle (or other short pasta)
cup olive oil
4 anchovy fillets
2 finely chopped garlic cloves
teaspoon crushed red pepper flakes
2 tablespoons capers
cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated hard-boiled large eggs
cup fresh flat-leaf parsley leaves

Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.

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