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Serves 4
1/4 cup extra virgin olive oil, plus extra for drizzling
3-4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 large portobellas (about 8 ounces), thinly sliced into bite-sized pieces
1/2 teaspoon salt
1/2 cup packed fresh basil, chopped
1/4 cup pine nuts, toasted
freshly ground black pepper to taste
8 ounces whole wheat spaghetti
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1st Keep
 laerkin
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