Spaghetti with Capperi di Pantelleria Cream
Ingredients for 4 people
 
  • 500 g spaghetti
  • 120 g Capperi di Pantelleria
  • sucre
  • 3 cloves garlic
  • 6 tbsp extra virgin olive oil
  • 1 lemon
  • 1 tbsp chopped parsley
  • salt
  • hot pepper
 
Wash the capers (Capperi di Pantelleria) and chop them together with the anchovies.

Blend them with the garlic and add a trickle of extra virgin olive oil.

In a pasta bowl, carefully mix the caper and anchovy sauce with lemon juice and parsley.

Cook the spaghetti in salted water until al dente and mix with the prepared sauce.

Add a pinch of hot pepper.

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