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4
Easy
Published 1991
This dish was first served to me by one of the best cooks I know. It is as simple as it is delicious. The mayonnaise coats the pasta, giving it a shiny, scrumptious look.
Cook the pasta ‘al dente’, drain and rinse briefly under cold running water. Drain again and put into a bowl. Toss with the oil. Put the mayonnaise, garlic, chopped herbs and anchovies in a small bowl and mash together with a fork. Before serving stir into the pasta and garnish with the wedges of egg.
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