Cetara is a fishing village where you can still breathe pure air. In this little village of thenAmalfi Coast the art of fishing anchovies has always existed and this fish represents one of the main source of food for the coastal population.

Silvio Martuscelli suggests a very succulent recipe: Antonio Amato Linguini alla “Cetarese”, that means with fresh anchovies. In order to prepare an inviting dish, add some lemons from the Amalfi Coast and a bit of Colatura di Alici, a few drops of this concentrate of sea and you will change a very simple dish into an explosion of taste!

Let’s have a look at the preparation and we can already imagine its aroma!

400 gr Antonio Amato Linguini

Fresh anchovies from Cetara

A fistful of capers

2 handfuls of black olives

Datterini tomatoes

Garlic, extra virgin olive oil, parsley, chilli pepper as needed

Poach for few seconds’ datterini tomatoes; cool them down in water and ice and peel them.

Cook pasta in the boiling salted water and drain when it starts bending.

In a large pan, fry lightly an unpeeled glove of garlic, chilli pepper and some stems of parsley.

Few minutes later drain everything from oil and add black olives and capers.

If necessary, reduce the oil temperature adding few drops of pasta cooking water.

Add peeled tomatoes and mash them with a fork, cover and cook for few minutes.

Add fresh anchovies, pasta al dente and the minced parsley. Off the fire toss everything and add some extra virgin olive oil.

Dish out and add few drops of colatura d’alici and organic grated lemon skin of the Amalfi Coast.

Bon appétit!