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Dottie Cross TMPJ72B
1. In a 3-qt. saucepan over medium heat, heat 1 tablespoon olive oil.
When oil is hot, ad garlic and shallots. Cook, stirring constantly
with a wooden spoon until garlic and shallots are tender but not
brown. Remove from heat. 2. Add basil, parsley, 1 tsp Remove from
heat and set aside. 6. Drain cooked linguine thoroughly. Place on a
large serving platter. Spoon tomato mixture over pasta. Toss gently
until thoroughly combined. Sprinkle with toasted pine nuts and
garnish with fresh Italian parsley. Makes 6 servings. Nutrient
AnalysisPer Serving: 307 calories, 6 grams fat, 25 mg cholesterol,
315 mg sodium. Source: The New McCall's Cooking School Reformatted
by: CLM, HCPM52C
Recipe By :
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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