Spaghetti with Anchovy Fish Sauce — Spaghetti alle Acciughe di Cetara
The Amalfi Coast classic of spaghetti dressed with Cetara colatura, the aged anchovy fish sauce of the Campanian fishing village, blended with raw garlic, parsley, lemon, and chilli oil into a glossy uncooked dressing.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 4 garlic cloves. Finely chop 3 tbsp flat-leaf parsley. Whisk together 2 tbsp colatura, 1/2 cup extra virgin olive oil, grated garlic, 2 tbsp lemon juice, 1 tsp chilli flakes, parsley, and 1/2 tsp black pepper in a wide warm bowl until emulsified and glossy. Do not heat.
Boil
Bring a pot of water to boil with 1.5 tsp salt—use less than usual since colatura is intensely salty. Cook 200g spaghetti for 9 minutes until al dente. Reserve 150ml pasta water. Drain spaghetti.
Finish
Tip drained spaghetti immediately into the bowl of dressing. Toss vigorously with tongs for 1 minute, adding 3 to 4 tbsp pasta water until silky, glossy, and fully coated. The residual heat cooks the garlic just enough.
Plate
Transfer to warm wide bowls, scatter 1 tbsp chopped parsley and zest of 1/2 lemon over each serving, and serve immediately while the dressing clings to the pasta.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.