• Ingredients: 27
  • Serves: 4

Spaghetti with garlic and cumin with olive oil, chopped fresh italian parsley, large garlic cloves, minced, ground cumin, dried crushed red pepper, spaghetti, freshly grated parmesan cheese.


  • 1/2 cup olive oil
  • 1/2 cup chopped fresh Italian parsley
  • 3 large garlic cloves, minced
  • 1 tbsp. ground cumin
  • 1/2 tsp. dried crushed red pepper
  • 12 oz. spaghetti
  • Freshly grated Parmesan cheese


Creamed corn

For duxelles

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Mix first 5 ingredients in small bowl; set aside. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

    For this step you will need

  2. Step 2 Drain spaghetti, reserving 3/4 cup cooking liquid. Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry.

    For this step you will need

Nutrition information

Calories 568 Carbohydrates 66 g (22%)
Fat 29 g (44%) Protein 12 g (24%)
Saturated Fat 4 g (20%) Sodium 13 mg (1%)
Polyunsaturated Fat 3 g Fiber 3 g (13%)
Monounsaturated Fat 20 g Cholesterol 0 mg (0%)