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The Benjaminsons sell fresh wild-caught fish nationwide. In addition to fresh fish, they sell something pretty unique – fish jerky! According to columnist Chavi Feldman, Kosher Catch’s jerky has a “soft and chewy texture with just enough moistness to make it palatable.”
1 pound (450 grams) Tuscanini Spaghetti
3 long pieces pepper-crusted or teriyaki flavored fish jerky
2 tablespoons Tuscanini Olive Oil
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1/4 teaspoon crushed red pepper (optional)
3 anchovy fillets
4 tablespoons chopped parsley
1 teaspoon grated lemon rind
Cook spaghetti according to package directions, al dente. Reserve one cup of pasta water for the sauce.
Grate fish jerky using a Microplane or hand grater and set aside.
Heat the oil in a pan, and add the garlic and crushed red pepper, if using. When the garlic is lightly browned, add anchovies. Add the reserved water from the pasta and mix it all together slowly.
Add the parsley and lemon rind. Mix well and cook for five minutes. Anchovies will dissolve during cooking.
Add the spaghetti to the pan and mix until creamy. Add grated jerky, mix, and plate.
Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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