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A person using metal chopsticks to scoop up spaghetti al limone amalfitano from a bowl.
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5 / 2 votes

Spaghetti al Limone Amalfitano

My travels in Italy taught me that Roman cuisine doesn’t come from Rome, but from the trade routes that brought foods from all over Italy to the capital.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Italian
Servings: 6 servings
Calories: 403

Ingredients

  • Kosher salt
  • 2 garlic cloves, finely chopped
  • 5 salted anchovy fillets*, finely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons colatura di alici (Italian fish sauce) or good southeast Asian fish sauce, plus more as needed
  • Juice of one Amalfi lemon (or a small standard lemon) (about 3 tablespoons)
  • 1 pound dried spaghetti, (a brand with a rough texture that will cling to the minimal sauce is ideal)
  • 2 tablespoons chopped fresh Italian parsley
  • chile flakes, to taste
  • Pinch of dried oregano
US - Metric

Instructions

  • Bring a pot of well-salted water to a boil.
  • In a large serving bowl, combine the finely chopped garlic and anchovies and stir in the olive oil, fish sauce, and 2 tablespoons lemon juice (don’t use all the juice from the lemon at once; save some and add it later to taste). You can also process this in a food processor.
  • Cook the pasta in the salted water until al dente, reserving a cup of the pasta water to create the sauce.
  • Drain the pasta, and dump it into the bowl with the lemon sauce mixture. Add a spoonful or two of the reserved pasta water to help loosen and bind the sauce, and toss the hot pasta until it is coated with sauce and tastes of lemon and salt.
  • Adjust the seasoning with more fish sauce, lemon, or pasta water. Stir in the parsley, chile flakes, and oregano. Serve immediately.

Notes

*What can I substitute for anchovies?

Fish sauce is a perfect substitute for anchovies, but in a recipe like this, one that already calls for both, you might not want to double down on the fish sauce. You can, instead, use anchovy paste keeping in mind that the flavor isn't quite the same—the paste has a milder flavor and often added vinegar or spices. Just make sure to taste to your preference. Shrimp paste, capers, Japanese umeboshi paste, or Worcestershire sauce all have the salty umami boost that can work well here, too.

Nutrition

Serving: 1portion | Calories: 403kcal | Carbohydrates: 58g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 667mg | Fiber: 3g | Sugar: 3g