Non-VegetarianCampana cuisine Main Course

Spaghetti alla Colatura di Alici

Name: Spaghetti alla Colatura di Alici
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 400 g Spaghetti; 40 ml colatura di alici; 60 ml Extra virgin olive oil; 2 cloves Garlic; 1 small fresh red chilli; 20 g flat-leaf parsley; 0.5 piece Lemon; 4 l Water

Spaghetti tossed with a raw dressing of Cetara anchovy colatura, garlic, chilli, and olive oil. A briny coastal Campania classic.

🇮🇹Italy· Campania

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

400 g Spaghetti — bronze-die extruded pasta
40 ml colatura di alici — traditional Cetara anchovy extract
60 ml Extra virgin olive oil — fruity and good quality
2 cloves Garlic — peeled and finely minced
1 small fresh red chilli — thinly sliced
20 g flat-leaf parsley — finely chopped leaves and tender stems
½ piece Lemon — finely grated zest only
4 l Water — for boiling the pasta

Equipment

•Large cooking pot
•Large ceramic mixing bowl
•Pasta tongs
•Colander
•Fine grater

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 15 g
carbs: 68 g
fibre: 3 g
protein: 14 g
calories: 460 kcal

Instructions

1
Bring a large pot of water to a rolling boil without adding any salt.
2
Add the spaghetti to the boiling water and cook until al dente.
3
In a large serving bowl, combine the colatura di alici and extra virgin olive oil.
4
Add the finely minced garlic, sliced red chilli, and chopped parsley to the bowl.
5
Add the grated lemon zest to the dressing and whisk gently with a fork.
6
Scoop out 60 millilitres of starchy pasta cooking water just before draining.
7
Drain the pasta and transfer it immediately into the bowl with the raw dressing.
8
Add half the reserved pasta water and toss vigorously to create a glossy emulsion.
9
Add more pasta water if needed until every strand is coated, then serve immediately.

Chef's tips

Do not salt the pasta cooking water, as colatura di alici provides concentrated salinity. Never cook the colatura in a hot pan, because heat ruins its nuanced fermented aroma.

Ingredient substitutions

colatura di alici → high-grade artisanal Southeast Asian fish sauce, though colatura is uniquely rounder
spaghetti → linguine or vermicelli

Storage

This dish is best enjoyed immediately and does not store well due to the fresh raw dressing.

Reheating

Reheating is not recommended, though leftovers can be eaten cold as a room-temperature pasta salad.

Common mistakes to avoid

•Salting the pasta water heavily, which results in an overwhelmingly salty dish.
•Heating the colatura in a skillet instead of dressing the pasta raw in a bowl.
•Allowing the pasta to cool before tossing, preventing a proper glossy emulsion.

Serving suggestions

Serve immediately in warmed shallow ceramic bowls.Pair with a crisp Campanian white wine such as Fiano di Avellino or Greco di Tufo.Accompany with a simple green salad dressed with lemon juice.