Recipe · Campania · Marina di Ascea
Spaghetti con la colatura di alici di menaica
the recipe of Donatella Marino, of Alici di Menaica, the Pisciotta producer of the Slow Food Presidium: garlic, oil, chilli and a drizzle of colatura on the spaghetti, with the boiling oil poured over the top, without tossing the pasta in a pan
preparation
How it is made
Quantities are for 2 people. The steps are in the order you do them.
- cook the spaghetti in boiling water, salted much less than usual, because the colatura is already full of flavour
- meanwhile heat the oil in a small pan with the garlic and the chilli, until the garlic is golden
- drain the spaghetti al dente into a bowl, not into the pan, and sprinkle them with the parsley
- pour the boiling oil over them at once
- add the two tablespoons of colatura, stir and serve: the colatura must not be heated in the pan, because it loses its aroma
Other recipes
Same country first.
