Spaghetti with Colatura di Alici (Anchovy Sauce)

26 August 2014 || Main courses, Pasta, Recipes

 Recipe for Spaghetti with Colatura di Alici

Spaghetti with “Colatura di Alici” is really a simple dish, can be cooked by anyone and it doesn’t take much time. In a few minutes, you can serve a dish which is special, healthy and delicious.

The Colatura di Alici is an ancient Roman recipe (Colatura derives from Garum, the fish sauce used by the Romans as a dressing for their food) involving layering anchovies with salt and water in wooden barrels, placing a weight on top of them and waiting for the juice to filter down. The word Colatura comes from the verb Colare in Italian which means to trickle. This process takes around three months and results in this exquisite anchovy essence.

Ingredients for 4 people 

350g Gragnano Spaghetti Pasta

8 tablespoons of Extra Virgin Olive Oil

4 tablespoons of Delfino Colatura di Alici

Parsley

Garlic

Chilli pepper

Method

Cook the Gragnano Spaghetti Pasta in a large pan of unsalted boiling water

Chop some parsley and garlic, add 8 tablespoons of extra virgin olive oil and 4 tablespoons of Delfino Colatura di Alici (traditional anchovy sauce) and some Vorrei chilli powder (optional)

Add the Colatura di Alici sauce mixture to the pasta which has been cooked ‘al dente’, mix well but don’t cook, serve.

Let us know what you think of this delicious amber liquid! Try this anchovy essence drizzled on a bruschetta too or in any seafood pasta dish and remember a little goes a long way!

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