Vermicelli with Cetara's Ancovy Syrup (Colatura di alici di Cetara Garum)
Ingredients
4 serves
Vermicelli400 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.