Spaghetti con la Colatura di Alici di Cetara
Campania — Cetara, Salerno province, Amalfi coast
Pasta from the Amalfi coast village of Cetara using its most celebrated product: colatura di alici, the amber-gold liquid extracted from salted anchovies after 12–24 months of slow pressurised fermentation in wooden barrels (terzigni). A single dish: spaghetti cooked precisely al dente, drained (but some cooking water reserved), and dressed in a bowl with colatura, raw garlic-infused olive oil, chopped parsley, and dried chilli — all cold, applied off-heat, then tossed together. The heat from the pasta is the only cooking the sauce receives. The resulting dish is intensely savoury, oceanic, and translucent-sauced.