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BROWN ANCHOVIES, CHOPPED GARLC AND NUTS TILL LIGHT BROWN. ADD CHICKEN STOCK AND ENOUGH WATER TO COVER NUTS, COOK TILL NUTS ARE SOFT AND TENDER. ADD SLAT AND PEPPER TO TASTE. IF WATER ABSORBS TOO QUICKLY ADD MORE WATER. COOK SPAGETTI. ADD COOKED SPAGETTI TO NUT SAUCE, STIR AND HEAT THROUGH TILL SPAGETTI ABSORBS THE SAUCE.
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