1 tin of anchovy (alici) mashed to a paste (reserve four)
1.5-2 sticks of unsalted butter (burro)
1 tbsp Colatura (Colatura)
17.6 oz Antichi Fusilli
Makes four servings.
Melt the butter on medium-low and add in anchovy paste.
Cook pasta to al dente.
Add pasta and Colatura to the butter and toss.
Divide into four portions and top with a single anchovy filet.
It’s creamy, salty, and over the top with anchovy.
by SundaySghettis