Hi Kim. That’s actually my mom’s way of crushing garlic. She uses a meat tenderizer, and you can find it at Williams Sonoma!

Hi Jen! Yes — I usually serve the meat on the side and toss the pasta with just the sauce. Some people like to shred a little of the meat into the sauce for extra richness, and you can absolutely do that too. It’s really personal preference, but that’s how we serve it.