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Ingredients
- 1 lb. Linguine
- 4 T olive oil
- 2 shallots, sliced thin
- 4 garlic cloves, minced
- 4 large plum tomatoes, coarsely chopped
- 4 T capers
- 2 T caper juice
- juice and zest of 1/2 lemon
- salt and pepper, to taste
Preparation
Step 1
Bring a large pot of salted water to a boil, and add linguine. Cook 8-12 minutes, until al dente. Drain and set aside.
In large saute pan, add 2 T olive oil and shallots, over medium heat. Cook 5-7 minutes, until light golden brown and add garlic. Cook 1-2 minutes, being careful not to burn shallots or garlic. Add tomatoes, capers, caper juice and lemon zest and juice. Cook 3-5 minutes, until tomatoes are warm, and are just beginning to break down.
Stir in linguine, adding remaining 2 T olive oil. Season generously, to taste, with salt and pepper.
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