The spaghetti with garlic and oil Cetarian style, they are a variation of the classic first course. In this preparation, the seasoning is enriched with ffresh anchovies, strictly from Cetara. A dish that brings all the aromas and flavors to the table of the Cetarian summer. Easy and quick to prepare, for cleaning the anchovies, obviously you can ask your trusted fishmonger, in order to shorten the preparation time even more.

Spaghetti with garlic and oil Cetarese style

Ingredients

• 180 g of spaghetti
• 1 clove of garlic
• 1 hot pepper
• 8 fresh anchovy fillets
• extra virgin olive oil
• parsley
• salt

Method

To prepare spaghetti with garlic and oil Cetarian stylestart cleaning the anchovies, also eliminating the central bone, and rinse the resulting fillets with plenty of running water.

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Finely chop the garlic, also cut the chilli pepper.

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In a large pan, put a couple of generous turns of extra virgin olive oil, add garlic and chilli pepper, and sizzle on medium heat for a minute. Then turn off the heat and add anchovy fillets, roughly chopped and mixed gently, season with salt.

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Strain the pasta directly into the pan,

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sauté over high heat, add a little chopped parsley, plate, serve and enjoy hot.

Read also: Spaghetti San Giuannid, the recipe of the oldest Apulian trattoria for June 24th. Faster and better than garlic and oil