90" Rapida Spaghetti with Colatura di Alici & Capers - Manicaretti Imports
A full-flavored recipe, astonishingly easy to make. A classic recipe with a twist (literally) from Chef Sara Jenkins.
Ingredients
- 1/2 cup Caravaglio Salted Capers from Salina
- 4 teaspoons Colatura di Alici
- 3–4 tablespoons Spedalotto Tonda Iblea DOP Extra Virgin Olive Oil
- 4 tablespoons cold water
- A handful of parsley, chopped, plus more for serving
- 1 garlic clove, very finely chopped
- 500 gr 90" Rapida Spaghetti
- Salt & pepper to taste
- Zest from 1 lemon
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