Rating: 5 stars
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Servings:
4
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Ingredients

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Directions

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  • Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain the pasta.

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  • Meanwhile, using a food processor, puree the onion, chile, garlic, parsley, thyme, bay leaves and lemon zest with a splash stock (or clam juice).

  • In a large saucepan, heat the EVOO, 4 turns of the pan, and the anchovies over medium-high heat until the anchovies melt. Add the onion-chile paste and stir for 3 to 4 minutes. Add the tomatoes and remaining stock (or clam juice), breaking up the tomatoes with a spoon. Cook the sauce until thickened, about 20 minutes. Toss the spaghetti with the sauce.

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