Improve your scampi game with this lively mash-up of two classic dishes
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled (6 smashed, 1 minced)
2 anchovy fillets, rinsed (optional)
1/2 cup dry white wine
3 1/2 cups water
12 ounces (3 1/3 cups) orecchiette
1/3 cup chopped fresh parsley
2 tablespoons capers, rinsed
1/2 teaspoon grated lemon zest plus 1 tablespoon juice
1/2 teaspoon red pepper flakes
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