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Set aside a few chives. Put the rest of the chives and all the other ingredients into a large saucepan in the order listed. Pour over 750ml water.
Cook for approximately 15 minutes over a medium heat, stirring regularly until reduced to a sauce. Fish out the herb sprigs and bay leaves. Sprinkle the reserved chives on top to serve.
Recipe adapted from One-Pot Pasta: from pot to plate in under 30 minutes by Sabrina Fauda-Rôle (£7.99, Hardie Grant)
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