Garden to Table Spaghetti

Course Main Dishes

Ingredients in this Recipe

1 1/2 teaspoon meyer lemon juice
1 teaspoon capers, drained, rinsed, minced
1/2 pound spaghetti
1/4 cup slivered almonds, toasted
2 cloves garlic, minced
2 sprigs dill, chopped
3 sprigs Italian parsley, chopped
3 tablespoons good quality extra virgin olive oil
4 niçoise olives (or picholine), pitted, chopped
5 6 leaves, sweet mace
6 chives, chopped
black pepper to taste
freshly grated parmesan

Recipe Preparation

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