1. Boil the Pasta

Bring a large pot of water to a boil. It's crucial *not* to salt the water, as the anchovy drizzle is already very salty. Cook the spaghetti according to package directions until al dente.

2. Infuse the Oil

While the pasta cooks, heat the extra virgin olive oil in a large skillet over low heat. Add the lightly crushed garlic cloves and the optional chili pepper. Let the oil infuse gently for a few minutes until the garlic is fragrant and golden, being careful not to let it burn. Once golden, remove and discard the garlic cloves.

3. Toast the Breadcrumbs (Optional)

If using breadcrumbs for a crunchy topping, toast them in a separate small, dry pan over medium heat until golden and crisp. Set aside.

4. Combine the Sauce

There are two traditional methods. For the first, simply mix the infused oil (once cooled slightly), chopped parsley, and the colatura di alici in a large serving bowl. For the second method, which creates a creamier result, proceed to the next step.

5. Finish the Dish

Drain the al dente pasta, reserving a cup of the starchy pasta water. Transfer the spaghetti directly into the skillet with the infused oil. Turn off the heat, add the colatura di alici, and toss vigorously. Add a splash of the reserved pasta water and continue to toss until a light, creamy emulsion forms. Stir in the fresh parsley.

6. Serve

Divide the pasta among four plates. Garnish with the toasted breadcrumbs and a little lemon zest, if desired. Serve immediately to enjoy the full, intense aroma.

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Recipes

Amalfi's Liquid Gold: Spaghetti with Garlic and Anchovy Drizzle

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