Fettuccine with Tomatoes and Crispy Capers
Frying capers in oil makes them incredibly crispy. Rob Evans of Hugo’s and Duckfat in Portland, Maine, uses them as a garnish for spice-crusted scallops. In the quick take, Grace Parisi’s fried capers add a delectable, salty crunch to pasta tossed with fresh tomatoes and prosciutto.
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