Spaghetti alla colatura

Colatura is a unique preparation made by the fishermen of Cetara in Campania. It's a byproduct of preserving anchovies – they are packed in sea salt in wooden barrels, and occasionally a hole is made in the barrel so that the liquid can drip out of it.

When distilled, the liquid develops a translucent sheen and acts as a strong fish sauce. When spaghetti are dressed with some of the colatura, olive oil, and sautéed chili peppers and garlic, it becomes a delicious traditional dish known as spaghetti alla colatura.