Pasta con Colatura di Alici (Italian Sea Urchin and Anchovy Sauce)

Colatura is a unique preparation made by the fishermen of Cetara in Campania. It's a byproduct of preserving anchovies - they are packed in sea salt in wooden barrels, and occasionally a hole is made in the barrel so that the liquid can drip out of it. When distilled, the liquid develops a translucent sheen and acts as a strong fish sauce. When spaghetti are dressed with some of the colatura, olive oil, and sautéed chili peppers and garlic, it becomes a delicious traditional dish known as spaghetti alla colatura. From Italian to English, the name translates to "anchovy drippings". The sauce is a transparent, amber-coloured liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). The origins of colatura di alici date back to ancient Rome, where a similar sauce known as "garum" was widely used as a condiment. The recipe for garum was recovered by a group of Medieval monks, who would brine anchovies in wooden barrels every August, allowing the brine to drip away through the cracks of the barrels over the course of the process. Eventually the process spread across the region and was perfected by using wool sheets to filter the brine. One common way this fish sauce has been used is in a dish called Spaghetti alla Colatura di Alici, which includes small amounts of the fish sauce with spaghetti, garlic, and olive oil.

8 Tbsp. olive oil
4 Tbsp. Colatura di Alici
2 cloves garlic, minced
red pepper flakes
6 Tbsp. fresh parsley leaves, chopped

Pasta:
1 lb spaghetti or other long pasta (450 g)
3 Tbsp. kosher salt

Garnish:
½ cup fresh breadcrumbs, toasted

Bring a large pot of lightly salted water to a boil. Cook the pasta until it is "al dente".

While the pasta is cooking, mix together the oil, colatura, garlic, red pepper flakes, and parsley in a small bowl.

Drain the pasta, then toss the hot pasta with the sauce until the pasta strands are well coated.

Sprinkle with the breadcrumbs if using. Serve immediately.

Makes 4 servings.