Spaghetti alla colatura di alici di Cetara

Ingredienti

• 400 g di spaghetti dei Campi
• Colatura di alici di Cetara as needed (Anchovy Oil)
• 1 bunch parsley
• ½ spicy pepper
• Extra-virgin olive oil

Instruction

Chop the garlic, parsley, and pepper and put them together in a large bowl. Cook the spaghetti in a generous amount of UNsalted water. Drain the spaghetti and add it to the bowl with the other ingredients. Add 3 tablespoons of extra-virgin olive oil, a bit of the cooking water from the pasta, and the anchovy oil. How much anchovy oil you add depends on your personal preference: in general add about a tablespoon of the oil. Remember that this product has a very intense flavor and the amount of salt varies from one brand to another. Mix and serve immediately.

Note

Colatura di alici di Cetara is a special product - protected by the Presidio Slow Food – it is an amber colored liquid obtained from the process of aging anchovies in layers of coarse salt and herbs, following a procedure that has been passed down for centuries from father to son in the marine village named Cetara.

Difficulty Level: Easy Appreciation: Time for preparation: 5 minutes Cooking time: 10 minutes Share: 4 persons