Spaghetti con Colatura di Alici 

▶Ingredients
130 g Spaghetti
1 clove Garlic
Italian parsley
2 to 3 tablespoons EV Olive oil
Colatura di Alici (Half of the olive oil)
The amount of salt in the pasta water is about 4 g of salt per 1 L of water.
Since the colatura is very salty, it is better to use less salt and adjust the salt level at the end.
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