How Not to Make Lemon Garlic Spaghetti

For dinner, I made spaghetti to go with Dad’s fish. By the way, my dad catches and prepares good fish. I referred to my Eat – Entrees pin board to make Lemon Garlic Spaghetti.

Lesson of the day: If you want a good recipe to taste good, follow the directions because they are good.

I did not follow the recipe well enough to do the original blogger justice. I substituted a lot of ingredients because we didn’t have fresh lemon, fresh basil, or any pine nuts in my home at the time. I didn’t know we had fresh garlic until I was nearly done and that’s what killed it. I added garlic chunks I cooked (I made them brown on a pan with oil, but fry doesn’t sound right…) from a real clove of garlic.

Real garlic > jar o’ garlic.

I used lime juice instead of a real lemon. My basil came in dry herb form. My spaghetti came in the thick variety.

Mom and Dad, why did you buy thick spaghetti?

To top it all off, I hardly followed the original proportions and had a taste test session with Mom to add enough ingredients to get it right. Tasting and tweaking food is fun, though.

I did everything wrong because I was not about to go out grocery shopping at 6:00 pm. But, Mom saved the day. She told me to roast large chunks of garlic and to add fennel. I like fennel because it tastes like licorice.  Most people I know don’t like fennel because they don’t like licorice. I get my appreciation for licorice from Mom. My spaghetti was good because Mom helped and fennel fills out the flavor nicely.

I was excited to try the lemon garlic recipe; just reading it is mouth-watering. I will try again.

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