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add to shopping list 6 oil-packed anchovy fillets, chopped (optional) 1 garlic clove, chopped 1 1/2 tablespoons capers, rinsed and chopped 1 Fresno chile or red jalapeño, stemmed, seeded, minced 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped 2 cu [...]
Read the recipe at epicurious.com
