Vermicelli with Cetara's Ancovy Syrup (Colatura di alici di Cetara Garum)


4 serves

Vermicelli 400 gr.
Garlic 2 cloves
Extra Virgin olive Oil 150 cl.
Ancovy Syrup 1 tablespoon per serve

Vermicelli con la colatura di alici di cetara (garum)


Cook the vermicelli in plenty of unsalted water. In a bowl pour the oil, garlic and parsley and add the Ancovy Syrup.
Drain the cooked vermicelli"al dente" and add to the sauce, mix well and serve.