From: Chef/owner Tony Vallone, Tony's, Houston. Yield: 4-6 servings. 1 lb. spaghetti, fedelini or linguine 1 cup extra virgin olive oil 8 garlic cloves, minced 12 anchovy fillets ½ cup walnuts, chopped into large pieces ½ cup pignoli (pine nuts), lightly toasted ½ cup dark raisins, soaked in 2 Tbsp. dry Marsala or red wine and allowed to marinate 30 minutes (toss occasionally) 1 Tbsp. dried oregano, crushed pinch of crushed red pepper ...
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