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Fresh Spaghetti with Colatura and Waterleaf

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Fresh spaghetti with colatura di alici, virgina waterleaf and hickory nut oil

Oil, chili, pasta, garlic, colatura and greens are all you need for a cornerstone of historic pasta cookery.

Quick recipe here to compliment the post I have on making garum on my fishing trip in Ontario that was getting a little wordy. If you know someone that makes garum (I have a friend who make barrels of the stuff in Duluth out of local crayfish) or you’ve shelled out some coin to buy the real deal from Italy, you probably only have a small amount of expensive the stuff, so you want to honor it in your cooking. Along with drizzling on fresh cucumbers, this is hands-down my favorite for enjoying the stuff.

Fresh spaghetti with colatura di alici, virgina waterleaf and hickory nut oilGarum/colatura drizzled onto a simple aglio e olio changes the recipe into it’s also traditional cousin: you get the toasty garlicky oil and punch of chili per usual, but with just enough of the caramel, sub-oceanic waves of the garum to let you know it’s a bit different. In this version I’ve also added virginia waterleaf since I don’t like eating bowls of just starch unless it’s Thanksgiving and I’m diving head-first into a mountain of mashed potatoes. Besides, the pairing is perfect and you could use any greens in small amounts, especially strong tasting or bitter ones, as they’re a good foil for the rich taste of the pasta. Cheese is absolutely not served here- it would hide the flavor of the colatura/garum.

Fresh spaghetti with colatura di alici, virgina waterleaf and hickory nut oil

Fresh spaghetti with colatura di alici, virgina waterleaf and hickory nut oil
Print Recipe
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Fresh Spaghetti with Colatura and Waterleaf

Italian inspired fresh spaghetti with hickory nut oil, foraged waterleaf greens, and Italian colatura
Prep Time5 mins
Cook Time7 mins
Course: Main Course
Cuisine: Italian
Keyword: Colatura, Hickory Nut Oil, Virginia waterleaf
Servings: 2

Ingredients

  • 4 ounces fresh spaghetti or dried spaghetti
  • 1/4 teaspoon crushed red pepper or more to taste, it should be good and spicy
  • 2 ounces virginia waterleaf or another wild or strong tasting green like dandelions, use spinach in a pinch
  • 2 teaspoons garlic finely minced
  • 1/4 cup hickory nut oil optional, blended olive oil can be substituted
  • Kosher salt the tiniest pinch, to taste

Instructions

  • Boil a pot of lightly salted water-you want to be mindful not to over season this dish with salt because of the garum, but, I do find I need just a pinch to round things out though.
  • Meanwhile, warm the garlic and oil from cold on low heat in a 8-10 inch saute pan or cast iron skillet, stirring occasionally. When the garlic turns golden, add the chili, stir around to mix with the oil, then add the greens to cool down the pan and prevent the chili from burning.
  • Stir the greens to break them up, then add the pasta, a dash of pasta water or warm water to lube the pan. Add 1/2 teaspoon of garum, stir and taste, turning off the heat.
  • If you can take more, add garum in 1/4 teaspoon increments until you like the flavor. Divide the mixture evenly between two heated serving bowls and serve immediatley

Notes

Sam Thayer's hickory nut oil can be substituted with blended olive oil.

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
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If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
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Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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