M�rke: Agostino Recca

It is a concentration of pure Mediterranean essence which has its origin
in the ancient Roman cuisine, the first that a long time ago discovered the
capabilities and all the various applications of this particular kind of gravy.
Both on a dish of pasta or of salad, the “colatura” of anchovies by Agostino
Recca ennobles each dish and makes it unique. Nowadays, this sauce is a
cult product that can be found in the kitchens of the famous chefs and of
all those who appreciate the true flavours of Mediterranean.

Ingredients: Spaghetti, Anchovy Juice, Extra Virgin
Olive Oil, Garlic, Parsley, Chilli.
Brown in fry pan a crushed garlic clove with extra
virgin olive oil. Cook the spaghetti in unsalty water
and when they are “al dente” drain them and pour
over in fry pan adding some crushed parsley, chilli
and a spoon of Anchovy Juice.