Pasta With Green Puttanesca

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
862
FAT
111%
CHOL
63%
SOD
19%

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Ingredients for 4 servings

kosher or sea salt, or to taste

1 lb spaghetti or spaghettini

1 cup green Cerignola or Picholine olives

10 x fat Green Garlic cloves

1/3 cup chopped scallions including greens

1/2 tsp crushed red pepper

10 x anchovy fillets

12 cup baby spinach leaves

1/2 cup torn basil leaves

1/2 cup Extra Virgin Olive Oil

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