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Spaghetti alla colatura

Ingredients

  • 400-600 g 14-20 oz spaghetti
  • 4-6 Tbs colatura or best quality Asian fish sauce
  • 2-3 cloves of garlic finely minced
  • A sprig or two of parsley finely minced
  • A pinch or more of red pepper flakes q.b.
  • Olive oil
  • Salt optional

Instructions

  • Put the spaghetti on to boil in unsalted or very lightly salted water. Cook until al dente.
  • While the spaghetti is cooking, mix all the remaining ingredients in a bowl until they are nicely amalgamated. Taste and adjust the measurements to taste—a bit more colatura if you want a stronger taste, for example, or more red pepper if you want more heat.
  • When the spaghetti is done, drain it very well and add it to the bowl. Mix the pasta and sauce thoroughly and serve up immediately. (NB: No grated cheese, please on this pasta...)