Ingredients:
350 g spaghetti
250 g roasted turkey, cut in stripes
6 anchovie fillets, chopped
4 artichokes in oil
1 Tbs capers
2 Tbs mayonnaise
1 lemon
marjoram, basil
8 Tbs olive oil
s alt, pepper
Preparation:
- Cook pasta al’dente. Rinse with cold water and drain thoroughly.
- Combine turkey, anchovies, artichokes, capers, mayonnaise, oil, artichokes and lemon juice. Toss with spaghetti. Season with marjoram, basil, salt and pepper.
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