In Cetara, a seaside village on the Amalfi Coast, it is possible to taste the traditional Colatura di Alici, an amber liquid obtained from the maturation process of salted anchovies which in the last ten years has gastronomically characterized the small fishing village.
Spaghetti with anchovy sauce are a unique first course of its kind, very simple but with a strong taste.
Let's see what we need to prepare it.
Per 4 persone
400 gr of spaghetti
8 tablespoons of extra virgin olive oil
4 tablespoons of anchovy sauce
First we start to prepare a nice mince of garlic, parsley and chilli pepper (to your liking). In a bowl, mix the mince with the anchovy sauce (1 tablespoon per person) and extra virgin olive oil. We cook the spaghetti al dente and in unsalted water, since the pouring is already very savory. Drain the pasta in the bowl and serve it at the table, decorating it with a sprinkle of fresh parsley.
Enjoy your meal!
Photo by www.tipicasa.it