Spaghetti alla Colatura di Alici (Fish Sauce) di Cetara
This simple, and very delicious dish, made with the liquid of salted anchovies, is one I discovered in Cetara on the Amalfi Coast. You could substitute your favourite fish sauce, and add ginger and chilli. Given how few ingredients are used, it is an immensely satisfying dish, full of delicious umami. Find out more about Colatura di Alici here.
Inroduction
About this Recipe
By: Sheridan Rogers
This simple, and very delicious dish, made with the liquid of salted anchovies, is one I discovered in Cetara on the Amalfi Coast, Italy. You could substitute your favourite fish sauce, and add ginger and chilli. Given how few ingredients are used, it is an immensely satisfying dish, full of very delicious umami. Find out more about Colatura di Alici here. You can purchase it here.
Ingredients
- spaghetti, good quality 400g
- Colatura di Alici, 2 tablespoons
- extra virgin olive oil 2 tablespoons
- garlic 2 cloves, finely chopped
- flat leaf parsley leaves 1/2 -3/4 cup, chopped
Serves 4, as a starter or 2 -3 as a main course
In a bowl, combine the Colatura di Alice with the olive oil, garlic and parsley. Combine well and leave to stand for 1/2 hour or more.
Cook the spaghetti in plenty of unsalted boiling water (unsalted – this is because the Colatura is quite salty).
Drain the pasta, reserving about 1/4 cup of the pasta cooking water. Add this to the Colatura mixture and mix well to combine.
Toss the spaghetti together with the Colatura until well combined and serve immediately.