Spaghetti with anchovy colatura Sapori di Mare made according to the tradition of Cetara 

Here is the recipe for spaghetti with anchovy colatura made in the Sapori di Mare kitchen by chef Alessandro Garofalo. A traditional dish from Cetara, a village on the Amalfi coast.
Serves 4:
Bronze-drawn spaghetti: 320 g
EVO oil: 6/8 tablespoons
1 clove of garlic
Parsley to taste 1 hot chili pepper
Anchovy colatura: 4 tablespoons
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SUMMARY
00:00 Spaghetti with anchovy colatura: the recipe
00:22 Tips on the amount of pasta to use
00:41 The ingredients
01:15 How to complete the recipe
01:35 How much anchovy colatura to use
01:51 The serving
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