Linguine aglio, olio e colatura di alici

Linguine with garlic, oil and anchovies colatura

Ingredient for 4 servings

  • 1 lb Di Martino pasta Linguine
  • 2 garlic cloves
  • parsley to taste
  • 4 tbs Anchovy Colatura (Slow Food) 
  • chilli pepper to taste 
  • EVO oil to taste 
  • salt to taste 


Bring a pot of unsalted water to a boil and cook the Linguine “al dente” 

Meanwhile, prepare the raw sauce: in a bowl, combine the oil, finely chopped garlic and parsley, and anchovy drippings

Drain the pasta and pour it into the bowl with the dressing, mix well to flavor and serve.

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