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The New York Times
nytimes.com
did:plc:eclio37ymobqex2ncko63h4r
The pasta soaks up the wine’s layered flavors and piercing brightness, while the sharp alcohol evaporates away. Butter and anchovies round out the pasta to create a silky, savory sauce. nyti.ms/4tXdH5d
2026-02-19T02:20:06.060Z