Amalfi's Spaghetti Alle Cetarese
This is Amalfi's most popular pasta dish! This risorante in H-town was also just rated the #1 Best New Restaurant Houston by Modern Luxury Magazine (January 2015)! Thick spaghetti with colatura fish sauce, Manila clams, and lemon zest. A traditional dish from the Amalfi coast…
- 1 1/2 c spaghetti
- 3 lbs Clams approx.
- 3 tablespoons Colatura de alici di Cetara from Delfino anchovy colatura fish sauce
- 3 tbsp. EVOO
- 1/2 clove garlic
- chopped parsley
- Lemon zest from 1 lemon
- cup ¼ white wine
- In a large pan heat the oil with the garlic until golden, add well rinsed clams and cover with a lid for about 1 min then uncover and add white wine. Cook the clams uncovered for another min and than set aside.
- Cook the spaghetti in salted water and drain when al dente and toss in the pan with the clams adding a bit of cooking water add the Colatura and sauté’ quickly for few seconds. Plate your dish and then top with a generous handful of chopped parsley and lemon zest. Buon appetito!
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