An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.
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Spaghettoni with Anchovy, Pistachios, and Candied LemonColatura di alici (fishsauce) 80 g Extra virgin olive oil 120 g Roasted Pistachios 160 g non salati Dried chili pepper q.b.
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