Italian · Dinner
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.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
52gCarbs
1gSugar
2gFiber
1240mgSodium
25mgChol
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Instructions
1
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 0.5 tsp black pepper in a wide warm bowl until emulsified and glossy. Do not heat.
2
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.
3
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.
4
Plate
Transfer to warm wide bowls, scatter 1.5 tbsp chopped parsley and zest of 1/2 lemon over the top, 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 tbsp colatura di alici di Cetara
- 120ml (1/2 cup) extra virgin olive oil
- 4 garlic cloves
- 2 tbsp fresh lemon juice
- 1 tsp dried chilli flakes
- 18g (large handful) flat-leaf parsley
- 0.5 tsp black pepper
- 200g (7 oz) spaghetti
- 1.5 tsp salt
- 1 tsp lemon zest