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There's no shortage of great meals within walking distance of Seattle Weekly's downtown offices, and Il Corvo—serving weekday lunches only—is no exception, even after their recent move from Western to James street. The spaghetti with briny cured tuna heart, crushed Calabrian chiles, olive oil and parsley leaves evokes the feverish, lascivious spring that many chefs forsake in favor of celebrating the season's tender greens. The pasta preparations change daily, so check chef Mike Easton's blog for a running roster.
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