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Mimmo di Raffele’s 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, Chef Mimmo di Raffele's 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.

Stories from a Belmond Kitchen


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


  • 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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