29 (Mon) March 2021
Spaghettini with Jalapeños
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
(just to remind myself for next time)
- 100 grams of spaghettini (or any thin long pasta)
- 3 TB anchovy oil (the oil in the jar) (extra virgin olive oil also would work)
- 2 TB minced onion
- 1 TB minced garlic
- 2 anchovy filets
- 2 TB minced pickled jalapeños
- 2 TB minced cilantro (parsley would also work) (plus additional for garnish)
- 1/4 tsp freshly cracked black pepper
- 1/2 cup pasta water
- salt to taste
1. Boil the pasta in salted water, according to directions.
Tip: Because the sauce is so light – in texture – spaghettini seems the perfect weight, but vermicelli (thinner) or standard spaghetti (thicker) would work.
2. Sautè onion in oil until soft (about 2 min).
3. Add garlic + anchovies, sautè until anchovies are dissolved (1 min).
4. Add jalapeños + cilantro + pepper, sautè until sharpness of jalapeños dissipates (1 min).
5. Reserve pasta water, drain pasta.
6. Add pasta + 1/4 cup (or more) pasta water to pan, mix thoroughly.
7. Taste and add salt, if necessary.
Note: Anchovies and jalapeños, as well as pasta water, will already contribute saltiness, so additional salt might not be needed, depending on personal preference.
8. Garnish with fresh cilantro.
Tip: Fresh scallions would also work.
For a first time freestyle, it turned out quite nicely. Most important, I got the jalapeños right, spicy but not overpowering. But the sauce came out kinda dry, so for time next time I’ve upped the amounts of anchovy oil, onions, pasta water, anchovy filet in the draft recipe above. I’m hoping that quadrupling everything will work to serve the whole family.
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