While in NYC, we visited our friend Chef Sara Jenkins (author, along with her mother Nancy Jenkins, of The Four Seasons of Pasta) with a classic Italian recipe and a few bags of 90" Rapida Spaghetti in hand. We set the timer and were off!
The inspiration for this dish came from a simple, delicious pasta we had in Cetara with IASA during the anchovy harvest, made with their own Colatura di Alici—a prized anchovy elixir, rich with the flavors of the sea. Chef Sara played with the recipe, adding crisped capers for texture and lemon zest for acidity. The best part? With 90" Rapida Spaghetti, the longest wait is for the water to boil.
Tips: While the pasta is cooking, warm the serving bowl: ladle in some of the pasta cooking water and empty it out just before draining the pasta.