Fermented black garlic spaghetti

Updated at: Wed, 07 Feb 2024 11:15:09 GMT

Step 1

Firstly peel the black garlic with care. Now blend it with a couple of ladles of warm water and a small pinch of salt until smooth.

Step 2

Now for the crispy breadcrumbs to use instead of the grated cheese. Peel and halve the garlic, now brush it vigorously onto a frying pan surface to flavour it without adding the actual garlic to it. Turn on the heat and add the oil, the chopped capers and parsley. Fry for 2 minutes on medium heat than add the lemon zest and the crumbs. Fry for about 3 minutes while mixing until well toasted and golden. Season with a little pinch of salt if necessary. Let it cool and set aside, it keeps for 10 days in the fridge.

Step 3

In a separate pan, fry the basil, lemon zest, chilly and anchovies in olive oil on gentle heat. In a few minutes the anchovies will start to dissolve. Add a couple of ladles of hot water and cook for 2 minutes. Remove the solids left that by now have infused their flavour and aroma (lemon, chilly and basil) and add the spaghetti directly to the pan. Cook by adding boiling water as it reduces like a risotto, in this way you will obtain a creamier consistency as all the starch stays in the pan. Mix gently occasionally. Halfway add the blitzed garlic and keep cooking and when closer to the finishing time taste-test the pasta as you don’t want to add any more water than needed.

Step 4

When you’re happy with the pasta’s texture turn off the heat and add the cold butter. Stir and toss well to create a glossy emulsion and season to taste. Plate immediately and top with the crispy crumbs, extra lemon zest and chopped parsley or basil.

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