Spaghetti All' Elsa

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
622
FAT
85%
CHOL
60%
SOD
36%

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Ingredients for 4 servings

Salt

1 pound Italian imported dried spaghetti

3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan

3 cloves garlic, crushed

1/2-3/4 teaspoon red pepper flakes

1/3 cup chicken stock or white wine, eyeball it

1 can (28 ounces) crushed tomatoes (San Marzano), plus 1 can (14 ounces)

Several leaves basil, torn or chopped, (a handful)

2 tablespoons butter, cut into small pieces

1 cup grated Parmigiano Reggiano

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