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Vermicelli with Cetara’s Ancovy Syrup (Colatura di alici di Cetara Garum)
Ingredients
4 serves
Vermicelli 400 gr.
Garlic 2 cloves
Extra Virgin olive Oil 150 cl.
Parsley
Ancovy Syrup 1 tablespoon per serve
Preparation
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.
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