Spaghetti alla Colatura di Alici
The iconic dish of Cetara, a plate that encapsulates centuries of maritime tradition in just a few ingredients. Colatura di alici, the heir to Roman garum, transforms a simple pasta dish into an experience of deep and enveloping flavor.
Traditionally prepared on Christmas Eve, this dish is now served year-round in the restaurants of the Amalfi Coast.
Preparation
- 1
Bring a large pot of water to a boil WITHOUT SALT (the colatura is already very flavorful) and cook the spaghetti al dente.
- 2
Meanwhile, in a large pan over very low heat, warm the oil with the garlic cloves and broken chili pepper. Do not let the garlic brown.
- 3
When the spaghetti is almost cooked, turn off the heat under the pan with the oil.
- 4
Add the colatura di alici to the warm oil (NEVER over direct heat: the colatura becomes bitter if overheated).
- 5
Drain the pasta, reserving a ladle of cooking water, and transfer it to the pan.
- 6
Toss over no heat, adding a splash of cooking water if needed.
- 7
Finish with chopped parsley and a drizzle of raw oil. Serve immediately.
Chef's Tips
The secret is never to heat the colatura directly: it should be added to the warm oil away from the heat. Do not add cheese: the colatura is already rich in umami.