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Spaghetti with anchovy colatura, lemon and hazelnuts
Spaghetti with anchovy colatura (fermented anchovy sauce), lemon and hazelnuts is a first course that is sophisticated and simple at the same time: the ingredients come together perfectly in a delightful contrast, making for an easy, quick recipe that's guaranteed to satisfy.
INGREDIENTS
- 280 g spaghetti
- 1 lemon
- 15 ml anchovy colatura
- 80 g toasted hazelnuts
- wild fennel fronds (optional)
- extra virgin olive oil
Making spaghetti with anchovy sauce, lemon and hazelnuts gives you a dish that is sophisticated in its simplicity, fragrant and delicious. It's a quick and easy pasta dish that's sure to impress both you and your guests with its burst of flavours and textures. Colatura di alici (anchovy sauce) is a product made from anchovies preserved under salt, a sauce with a long history stretching back to ancient times. Using this sauce to dress spaghetti or linguine is a tradition deeply rooted in Campania. In our recipe, the intense flavour of the anchovy sauce (which makes adding salt unnecessary) is heightened by the freshness of the lemon and balanced by the sweetness of the hazelnuts, which also give the dish a pleasant crunch. HOW TO MAKE: SPAGHETTI WITH ANCHOVY COLATURA, LEMON AND HAZELNUTS
1To make spaghetti with anchovy colatura, lemon and hazelnuts, start by cooking the pasta in plenty of unsalted water, since the anchovy colatura is already very intense in flavour. Meanwhile, toast the hazelnuts in a small pan and then roughly chop them. 
2Once ready, drain the spaghetti, tip them into a bowl and dress with a drizzle of extra virgin olive oil and the anchovy colatura. Add the chopped hazelnuts and the grated lemon zest. 
3Mix everything together and finally plate up, garnishing with a few sprigs of wild fennel. Your spaghetti with anchovy colatura, lemon and hazelnuts is ready to be enjoyed.
Posted in:
Neapolitan food
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