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Garum Colatura

If you like anchovies but you don’t want to actually deal with it, use garum colatura.  Here is the image I took from Zingerman’s website:


And, here is the New York Times article on garum colatura.  Melissa Clark called it “a translucent amber liquid that is the very essence of anchovy.”  Now who can resist that?  (Actually a lot of people.  I know a few who won’t eat anything anchovy.  I’m just talking to people who like anchovies.  Well, anyone who enjoys briny seafood should give it a try anyway, you may like it.)

The recipe at the end of the article is really easy and delicious.  Here is the cut and paste version of the recipe for those who are too lazy to click on the link and read the actual article:

Time: 20 minutes

1 pound linguine or spaghetti
6 tablespoons colatura (see note)
2 tablespoons freshly squeezed lemon juice, more to taste
1 tablespoon packed grated lemon zest (from 1 1/2 lemons)
2 teaspoons minced garlic
1/2 teaspoon crushed red chili pepper flakes, more to taste
Freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
1/2 cup minced fresh parsley
Coarse sea salt (optional), to taste.

1. Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.

2. Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste. Add salt if desired. Serve hot or at room temperature.

Yield: 4 to 6 servings.


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