Ingredients with Measurements:
- 1 pound of spaghetti
- 1/2 cup of garum (fish sauce)
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and sauté until fragrant, about 1 minute.
3. Add garum to the skillet and stir to combine with the garlic and red pepper flakes. Cook for 2-3 minutes until the sauce is heated through.
4. Drain the cooked pasta and add it to the skillet with the garum sauce. Toss the pasta with the sauce until it is evenly coated.
5. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the pasta and toss again.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Spaghetti can be substituted with any other type of pasta.
- Garum can be substituted with soy sauce or Worcestershire sauce.
- Parmesan cheese can be substituted with Pecorino Romano or any other hard cheese.
Variations:
- Add cooked shrimp or chicken to the pasta for a protein boost.
- Add chopped tomatoes or roasted vegetables for a pop of color and flavor.
- Use different types of pasta, such as linguine or fettuccine, for a different texture.
Tips and tricks:
- Be careful not to overcook the pasta, as it can become mushy and lose its texture.
- Use a good quality garum for the best flavor.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh parsley and grated Parmesan cheese.
Garnishes:
Fresh parsley and grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to the sauce.
- If the pasta is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the pasta to the recommended time to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Garum is a fermented fish sauce that was popular in ancient Rome. It was used as a condiment and flavoring agent in many dishes.
Flavor profiles:
Salty, umami, savory
Serving suggestions:
Serve hot as a main dish.
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