Another home-brew garum recipe, milder, but more useful:
Saturate 1 l. of water with salt (sea salt preferred, but not necessary). Simmer in it 1 can anchovies, 1/2 t. oregano, and 50 ml. sweet grape juice (boiled down a little to make syrup) for 15 minutes. Allow to cool, strain, and bottle.
Excellent with pasta, either by itself or in sauces, but can be used in almost any other savory dish.
I use a lot myself, and find it a great gift for "people who have everything".