Sung Si-kyung's Anchovy Oil Pasta
A pasta that maximizes umami with chopped anchovies in olive oil infused with garlic and shrimp, finished with scallions for a clean touch
Ingredients needed 3 servings
Recipe
Cooking tips
- Garlic can burn easily, so once it has fully infused the oil, remove it and add it back at the end for a clean result.
- If you don't have anchovies, you can substitute 1–2 tablespoons of fermented anchovy sauce or fermented sand lance sauce for excellent umami.
- The scallions added at the end are a crucial kick that cuts the oiliness of the pasta, so be generous with them.
Recommended for
- Those who want to enjoy a deep, rich umami oil pasta instead of the usual aglio e olio.
- Those who want to recreate a restaurant-quality anchovy dish at home.
- Those looking for a sophisticated, savory noodle dish that pairs well with wine.
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