Fedelini Garlic, Oil and Anchovies

Fedelini Aglio, Olio e Alici

Fedelini seasoned with garlic-flavoured oil and desalted anchovies, for a first course tasty and direct.

4 servings

Easy

Campania

EasyCampania

The garlic, oil and anchovy faithfuls are a first course Essential, perfect for a lunch or dinner where you want to bring a quick and flavorful dish to the table. The recipe is based on the combination of the delicate olive oil, the aroma of golden garlic, and the bold flavor of anchovies, which soften during cooking until they blend into the sauce. The thin pasta holds the sauce well and offers a light texture, which should remain al dente to maintain balance in every bite. The gentle cooking of the garlic and anchovies is the key technical step: it allows for a smooth and homogeneous seasoning, avoiding bitter notes or overly aggressive aromas. This dish is part of the Campanian culinary tradition.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the anchovies

Desalt the salted anchovies, carefully removing any excess salt; debone them and cut them into small pieces. Complete this step when the fillets are clean and ready to dissolve in the oil, with no remaining bones.

Brown the garlic

Pour the olive oil into a skillet wide and join the cloves of garlic. Let them brown over low heat, checking the color: they must become slightly amber and fragrant, without darkening or burning, because the bitterness would compromise the seasoning.

Melt the anchovies

Add the desalted, boned, and sliced anchovies to the hot oil. Cook for a few minutes. over low heat, stirring until they soften and blend with the oil, forming a smooth, homogeneous sauce.

Cook the faithful

Bring to a boil plenty of water, salt it lightly and immerse the clams. Cook them according to their consistency until they are tender. al dente: they should be cooked but still slightly firm in the center.

Drain and season

Drain the faithful al dente and transfer them into the skillet with the garlic and anchovy sauce. Season immediately, tossing carefully to evenly distribute the flavored oil and seasoning throughout the pasta.

Chef's Tips

The editorial staff recommends carefully desalting the anchovies and cooking them in oil. over low heat, so they melt without burning and form a smooth sauce.