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"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.

Recipe by Cooking Light May 2016


Credit: Hector Sanchez Styling: Heather Chadduck Hillegas

Recipe Summary

21 mins
21 mins
Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high heat; add pasta to pan. Cook 1 to 3 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.

  • Heat oil in a large skillet over medium heat; add sliced garlic to pan. Cook 30 seconds or until lightly browned. Add chiles to pan; cook 1 minute or until chiles are fragrant. Stir in juice, fish sauce, and reserved pasta water; bring to a boil. Cook 2 to 3 minutes or until reduced and saucy. Add pasta and salt to pan; toss well to coat. Sprinkle evenly with basil, parsley, and fried garlic, if desired.

Nutrition Facts

381 calories; fat 20.1g; saturated fat 2.7g; mono fat 13.3g; poly fat 2.6g; protein 9g; carbohydrates 41g; fiber 3g; cholesterol 52mg; iron 3mg; sodium 554mg; calcium 24mg; sugars 1g.