Spaghetti with Colatura di Alici from Cetara

Method

1. Bring a pot of water to a boil. Add half the usual amount of salt (about 4g per liter per person) because the colatura is salty.
2. In a pan, combine 1 level tablespoon of colatura di alici and 1 heaped tablespoon of extra virgin olive oil per person (120g pasta per person).
3. Finely chop the parsley until coarse. Cut garlic cloves in half and remove the central germ. If you like a stronger garlic flavor, chop finely; if not, leave in larger pieces and remove later. Add garlic and optional chili pepper to the pan.
4. Place the pan over low heat for about 30 seconds, until the oil becomes slightly more liquid but is still warm (40-50°C). Do not overheat.
5. When the pasta is al dente, reserve a cup of pasta cooking water. Add a ladle of pasta water to the pan and stir to emulsify the oil, colatura, and starch.
6. Drain the pasta and immediately add it to the pan (which should be warm but not hot). Toss well, adding more pasta water if needed to create a creamy emulsion.
7. Adjust with extra colatura if desired. Finally, add the chopped parsley and toss briefly.
8. Serve immediately.