Spaghetti con Colatura di Alici

Prep Time 10 mins Cook Time 10 mins

Servings: 4

Ingredients

• 400 grams spaghetti

Mancini Spaghetti Pasta

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• 5 or 6 sprigs fresh flat-leaf parsley leaves removed and reserved

• 1 or 2 medium garlic cloves, to taste

• 1 or 2 small fresh red chili peppers, sliced in half and deseeded, or dried red chili pepper, to taste

• 8 tbsp olive oil, extra virgin

Extra Virgin Olive Oil from Lazio

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• 4 tbsp Colatura di Aalici Anchovy Sauce

Colatura di Alici Anchovy Fish Sauce

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• Finely grated zest of ½ medium lemon

1. Bring a large pot of unsalted water to a boil. Add the pasta and cook until al dente.

2. Meanwhile, finely chop the parsley leaves, garlic, and chili pepper together on a work surface. Put the chopped ingredients in a mixing bowl large enough to accomodate the pasta. Pour in the olive oil, colatura di alici, and a small ladleful of the pasta cooking water. Whisk until the ingredients are well incorporated.

3. Drain the pasta. Add the pasta to the mixing bowl and toss well to combine the ingredients. Sprinkle in the lemon zest and toss everything together until the pasta is well coated with the sauce.

4. Plate the pasta and spoon over any remaining sauce. Serve garnished with parsley, and/or a slice of lemon.

Buon Appetito!

Recipe Notes:

Our Edible Italy