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1/2 cup large salt-packed capers
1 cup whole blanched almonds
1 1/2 cups coarse fresh bread crumbs
1/4 cup finely chopped parsley
4 tablespoons unsalted butter
3/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon crushed red pepper
1 1/2 ounces bottarga, preferably mullet, finely grated (3/4 cup)
1 pound spaghetti
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1st Keep
 kokita
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