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Spaghetti with colatura di alici

Your special pasta

WHAT YOU NEED:

350 GR SPAGHETTI

PARSLEY

1 MIX GARLIC AND CHILLI "AJO E PEPERONCINO"

8 SPOONS OF DELICATE EXTRA VIRGIN OLIVE OIL (CICCOLELLA FARESSE)

4 SPOONS OF ANCHOVY COLATURA

2 ANCHOVY FILLETS IN CANTABRICO

HOW TO: 

- Bring a large pot of salted water to a boil. 

- Add pasta, and cook until al dente. 

- Drain pasta, and toss it in a serving bowl with the mix garlic and chilli, 4 table spoon of anchovy colatura and 2 anchovy fillets in cantabrico. 

- Drizzle with 8 spoons of delicate extra virgin olive oil like Ciccolella faresse.

 

 


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