Spaghetti with anchovy sauce . From Cetara with fury

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Spaghetti con la colatura di alici

The recipes of traditional Neapolitan cuisine.

Complicated history of the anchovy . It is thought that Garum should be the ancient name given to this condiment by the ancient Romans . But in fact the exact recipe of garum is so far unknown. Anyway, it’s a niche product , which has been rediscovered only in recent years. It is an amber-colored liquid sauce which is produced in the village of Cetara (Salerno ) , on the beautiful Amalfi Coast, through a traditional process of maturation of the anchovies in a saturated solution of salt and water which is then filtered. Basic seasoning for a simple pasta.

Ingredients (for 4 people):

400 grams spaghetti medium-sized
4 tablespoons of anchovy
1 clove garlic
parsley
chilli
oil
salt

Making of recipe

First, prepare in a sperlonga , chopped garlic composed of crumbled , the four tablespoons of casting anchovies , parsley and chili pepper if you like spicy. Add at least 6 tablespoons of oil. Let it rest for an hour. Following salt the pasta fell short because the filtering is already perceived as salty. Drain the spaghetti and put them in the sauce of the sperlonga. Stir well and serve piping hot.