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ITALIAN PASTA RECIPE

Linguine alla Colatura di Alici

This quick, zesty dish perfectly captures the salty summer breeze we enjoy on the terrace at Caruso, A Belmond Hotel, Amalfi Coast. A modern take on a traditional recipe, this version uses Colatura di alici, a unique fish sauce from nearby Cetara. Tossed with fresh anchovies and lemon zest, this Italian pasta recipe is an absolute must for bright, fragrant summer lunches.

LINGUINE ALLA COLATURA DI ALICI

LINGUINE ALLA COLATURA DI ALICI

Ingredients (serves 4)

  • 200g / 7 oz fresh anchovies
  • 20g / 1 oz garlic
  • 1 tablespoon extra virgin olive oil
  • 400g / 14 oz Linguine di Gragnano
  • 20g / 1 oz grated lemon zest
  • 1 tablespoon Colatura di alici sauce
  • 20g / 1 oz Parsley

Method

  • Take the cleaned, fresh anchovies and slice them into small pieces. Set aside.
  • In a pan, simmer chopped garlic and olive oil over a low heat.
  • While the base sauce is simmering, boil the linguine in salted water until al dente.
  • Drain the linguine and add it to the base sauce pan.
  • Add in the fresh anchovies, grated lemon zest, Colatura di alici sauce and a drizzle of olive oil. With a quick, light touch, toss the linguine and sauce together.
  • Season with chopped parsley before serving.

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