spaghettone with colatura di alici acquapazza

Selected for Premium Food by Anna Lucic

Cook the pasta in unsalted water
In a bowl, mix together the garlic (chopped), olive oil, well-chopped parsley, the colatura and finally one or two spoons of pasta water.
Drain the pasta whilst still quite firm and add the dressing you have just prepared
add the chili as you like, plus one as decoration
Stir together until well mixed, serve and enjoy

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