Linguine with Erminia’s idea of “Colatura di Alici” (traditional anchovy extract)

Product combined with the recipe

Linguine Scatola 20 cf

Ingredients for 4 people

  • 360gr “Leonessa” linguine
  • 10 Gaeta olives
  • 5 sweet green olives
  • 6 walnut kernels
  • 1 tbsp unsalted capers
  • 1 dl Salerno DOP extra virgin olive oil
  • 4 sundried tomatoes
  • 2 tbsp anchovies extract
  • 6 anchovies fillets in extra virgin olive oil
  • 1⁄2 garlic clove
  • chilli (as required)
  • amalfitan ‘sfusato’ lemon juice (as required).


Stone the olives and pour them in the mixer glass. Add half of the sun dried tomatoes, anchovies fillets and walnuts and blend it all together. Add the anchovies extract and a sprinkle of le- mon juice and mix again for a few seconds. Pour the mixture in a bowl and set aside. Cook linguine in abundant, lightly salted water; drain your pasta “al dente” and blend it with the gravy that was previously set aside. If needed, add some cooking water in the process. Serve and present as in the picture.

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