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Spaghettini With Green Garlic And Oil


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1/2 lb thin spaghetti (no. 11)

kosher or sea salt

2 – 3 C chopped green garlic (or about 2 of the big, leeky kind, trimmed and cleaned as described below)

3 T extra virgin olive oil

plenty of freshly cracked black pepper

about 1/2 C beef stock (probably any stock would work here, as long as it doesn’t come from a can—I used beef because I had recently made it.)

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