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Pour some olive oil into a pan and join one or two cloves of garlic, a bit of chili and an anchovy in salt and without bone. Melt the anchovy by a fork. Add the tinch or trout eggs and let them become seasoned with oil.Then add the tomatoe, the salt and complete the cooking. This sauce is excellent to season spaghetti, linguine and egg tagliolini. No cheese. If you like, sprinkle the pasta with thinly minced persley.
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