Recipe: Salted Fish Spaghetti
Salting is a method used to preserve food to prevent spoilage. It is somewhat similar to pickling and is one of the oldest methods in the world to preserve food. Salting can inhibit the growth of microorganisms of food, hence, foods can be stored without the need for refrigeration.
Salted fish is widely used in many parts of the world to preserve proteins and also to be shipped to further distances. It was the only widely available preserving method until the 19th century.
Pasta is the ultimate staple food that can be paired with anything. From rich to light sauces, salty to sweet, there is really nothing a pasta cannot be made into. Spaghetti is very common around the globe and it is not hard to find, but this salted fish spaghetti is one of a kind. The spaghetti with salted fish is the Sicilian method of preparing pasta. It will be a little hard to make it without a trip to the Italian markets.
Nevertheless, the pasta is very easy to make. One common thing that is different with this pasta is that it is served without cheese! It is a unique dish for first timers.
If you are daring and adventurous, wanting something new for your tastebuds, do give this recipe a try to bring out something extraordinary on your dining tables.
Salted Fish Spaghetti
Servings: 4 pax
Preparation time: 10 minutes
Cooking time: 10 minutes
- 6 tablespoons of extra virgin olive oil
- 4 large garlic cloves, chopped finely
- 1 medium onion, chopped finely
- 60 g of salted anchovy fillets, rinsed and chopped
- 115 g of salted sardine fillets, rinsed and chopped
- 5 g of finely chopped parsley
- 1 box of spaghetti (or any other pasta)
- Bring a large pot of water to boil. Add some salt and olive oil then cook the pasta until al dente.
- While the pasta is halfway cooked, in a separate medium-sized skillet over medium-high heat, heat the olive oil with chopped garlic and onions. Cook until the onions turn translucent. Remember to stir constantly so that the garlic does not burn.
- Add in the salted anchovies, sardines and parsley and cook until the fish melt. Stir continuously.
- Drain the already cooked spaghetti and toss the spaghetti so that it is well coated with sauce. Serve immediately.