SPAGHETTI WITH ANCHOVY SAUCE (COLATURA DI ALICI) are a hymn to the most essential Mediterranean cuisine, where a few extremely high-quality ingredients meet to create a dish of extraordinary intensity. The colatura di alici, a precious distillate of the sea, wraps the pasta with its deep and persistent savoriness, while the lemon, used sparingly between juice and zest, gives a fresh, citrusy note that brightens the dish without covering its marine soul.
The result is an elegant and light first course, perfect for those who love authentic and well-balanced flavors. Every forkful tells the tradition of the Amalfi Coast, made of simple gestures and excellent raw materials, capable of transforming a humble recipe into a refined gastronomic experience.
Spaghetti with anchovy sauce are a symbolic festive dish, particularly for Christmas Eve, but they remain perfect at any time of the year for those who love true and decisive flavors.
You might also like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 2 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 14 oz spaghetti
- 1 clove garlic
- 1 lemon
- 5 tbsps anchovy sauce (colatura di alici)
- 2 slices stale bread
- to taste extra virgin olive oil
- 1 bunch parsley
- to taste salt
- to taste black pepper
For Spaghetti with anchovy sauce and lemon you will need
- 2 Pans
- 1 Pot
- 1 Citrus juicer
- 1 Grater
Preparation: Spaghetti with anchovy sauce and lemon
Bring plenty of lightly salted water to a boil (the anchovy sauce is already very salty) and cook the spaghetti al dente.
Crumble the stale bread and toast it in a pan with a drizzle of olive oil.
Meanwhile, in a large pan, heat the oil with the clove of garlic.
Remove the garlic before it browns. Drain the spaghetti and transfer them to the pan.
Add the anchovy sauce (colatura di alici), the lemon juice and zest, the chopped parsley, the toasted bread and the pepper.
Toss the pasta, adding, if needed, a ladle of the cooking water.Serve the spaghetti with anchovy sauce hot and creamy with extra bread crumbs, grated lemon zest and parsley.
