Spaghetti Aglio e Olio
""When I cook at home, I use fish sauce in a lot of Italian food," Quealy Watson says. "I took Latin for four years and read most of Apicius [a collection of ancient Roman recipes]. After seeing the prevalence of garum, a fermented fish sauce, in ancient Roman cooking, using fish sauce in Italian food just made sense. It's essentially anchovy juice." Look for crispy fried garlic at your local Asian market. ..."
INGREDIENTS
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10 ounce refrigerated fresh spaghetti noodles
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1/3 cup extra-virgin olive oil
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5 garlic cloves, thinly sliced
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2 dried red Chinese chiles or chiles de arbol, seeded and sliced into rings
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2 tablespoons fresh lemon juice
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1 tablespoon fish sauce
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3/8 teaspoon kosher salt
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2 tablespoons chopped fresh Thai basil
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1 tablespoon chopped fresh parsley
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1 tablespoon fried garlic (optional)
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