- 10 pieces danggit
- 4 tbsp. olive oil
- 4 cloves garlic, thinly sliced
- 2 tsp. red pepper flakes
- 250g linguini, cooked and drained
- ½ cup reserved pasta water
If Japanese cuisine has katsuoboshi, and Italian cuisine has bottarga, we have danggit. By this we mean a salty AF seafood flavor bomb that goes well with tons of carbs. Although it saddens us that danggit isn’t used in even half as many applications as the aforementioned. Which is why we made it into this dried fish powder that you can sprinkle on anything.
This dried fish powder goes great on fried rice, champorado, or even cooked vegetables. But for this recipe we went with a straightforward pasta. And just in time for Lent.