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Spaghettoni with Colatura di Alici di Cetera and chilli
18/09/2013 - Ingredients for 4 people: - 400 g Spaghettoni "Benedetto Cavallieri" - 2 tablespoons Colatura di Alici "Delfino" (savoury anchovy sauce) - 1 tablespoon bread crumbs - 2 chopped garlic cloves from Nubia - 1 chilli - Extra Virgin Olive Oil "Marvaldi" - Chopped parsley
Articolo tratto da: Anne to London



Ingredients for 4 people:

- 400 g Spaghettoni "Benedetto Cavallieri"
- 2 tablespoons Colatura di Alici "Delfino" (savoury anchovy sauce)
- 1 tablespoon bread crumbs
- 2 chopped garlic cloves from Nubia
- 1 chilli
- Extra Virgin olive Oil "Marvaldi"
- Chopped parsley

Fry the breadcrumbs in a pan for 2 minutes. Set aside.

Fry the finely chopped garlic and chili briefly in plenty of olive oil. Add the colatura and remove from fire after 40 seconds.

Cook the Spaghettoni for 15 minutes until al dente. Drain and add to the pan with the sauce. Sprinkle with the chopped parsley and breadcrumbs.

Recommended wine: Barone Pizzini Rosé







 


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