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Spaghetti with anchovy fillets, tuna and parsley


320 g Linguine
Anchovy Colatura and .5 2 tablespoons
Oregano to taste
1 garlic clove
Cherry tomatoes or tomatoes 300 gr
Olive oil to taste
Anchovies under oil 1
100 g black olives
Chilli to taste

It is absolutely to try this tasty recipe.
Pounded together the garlic, anchovy and hot pepper to taste.
Sauté the tomatoes cut into pieces in a pan, add the olives, the mixture of garlic and a little oregano, such as work on this amount to your pleasure, then add the colatura.
Think of the dough, which should be cooked al dente, do not add salt in the cooking water, strain and sauté in a pan with the sauce.
Serve immediately with freshly chopped parsley.

Remember that it is very important not to use salt and cook the pasta in the sauce after you use the colatura di alici.