Spaghetti con la sardella
Spaghetti con la sardella is an iconic dish of Calabrian coastal cuisine, born from the tradition of preserving blue fish. Sardella, a paste made from salted and fermented sardines, gives the dish an intense, briny flavor of the sea. Simply dressed with garlic, chili pepper, and oil, it represents the essence of simplicity and authenticity from the costa degli Aranci.
Preparation
- 1
Bring a pot of salted water to a boil and cook the spaghetti according to the time indicated on the package.
- 2
Meanwhile, slice the garlic thinly and chop the chili pepper into small pieces, removing the seeds if you prefer less heat.
- 3
In a large pan, pour the extra virgin olive oil and sauté the garlic and chili pepper over medium heat until the garlic begins to lightly brown.
- 4
Add the sardella to the pan with the aromatic oil and stir gently to dissolve it and distribute the flavor.
- 5
Drain the pasta al dente, reserving a cup of cooking water.
- 6
Transfer the spaghetti to the pan with the sardella and toss well, adding a splash of cooking water if the sauce seems too dry.
- 7
Serve immediately, garnishing with fresh chopped parsley and a drizzle of raw oil if desired.
- 8
Taste and adjust the chili pepper according to your personal preference.
Chef's Tips
Sardella is already quite salty: always taste before adding more salt. If you cannot find it, you can substitute it with anchovy paste, maintaining the flavor and character of the dish. Serve the dish very hot, immediately after preparation.