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To prepare the pasta, bring a saucepan ot salted water to a boil. Add the linguine, return to a boil, and cook for 8 to 12 minutes, until al dente. Drain, and let cool. To prepare the sauce, heat the olive oil in a large nonstick saut pan. Add the garlic, sunchokes, broccoli rabe, and sundried tomatoes, and saut for 2 minutes over medium-high heat, stirring frequently. Deglaze with the wine and reduce by three-quarters. Add the stock and reduce by one-half. Stir in the lemon juice, vinegar, chopped basil, salt, and pepper and cook for 1 minute longer. Add the reserved linguine and toss to coat thoroughly. Divide the pasta between serving bowls and garnish with the basil sprigs.
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