Spaghetti alla Colatura di Alici

Spaghetti alla colatura di alici is similar to spaghetti aglio e olio but with a special ingredient, colatura di alici. Similar to garum, colatura di alici is an Italian fish sauce that is the modern version of the ancient garum. The closest thing it is like today is Asian fish sauce but with a few differences. Colatura di alici is made solely from anchovy andis light, refined and clean tasting. Asian fish sauce can be a bit more pungent and made from a variety of fish.

You will find this dish almost exclusively in the Campania region where the sauce is made and treasured by the fishermen of Cetara.

Print Recipe

Spaghetti alla Colatura di Alici

Cuisine: Italian, Pasta, Seafood Courses: Dinner, Lunch

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4

Best Season: Spring, Summer

Description

Spaghetti in a spicy oil sauce that is infused with garlic and anchovy.

Ingredients

Servings

• 1 lb Spaghetti
• 4 Tbsb Colatura di Alici (Italian fish sauce)
• 5 Tbsb Extra Virgin Olive Oil
• 2 clove Garlic (minced)
• ¹⁄₂ Cup Parsley (chopped)
• 1 Chili pepper (Substitute crushed red pepper or chili oil)

Instructions

1. Boil the pasta

   Boil the spaghetti according to the package for al dente. Add only a light amount of salt as the colatura is salty. 

2. Make the sauce

   In a large bowl add the colatura di alici, oil, parsley and garlic. 

   

3. Toss and Serve

   Add the pasta to the bowl and toss to coat all of the pasta in the oil mixture. If the pasta seems dry add a tablespoon of pasta water. 

   Serve with rustic bread to soak up all the sauce.