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|Country of Origin||Italy|
|Ingredients||Anchovies (Engraulis Encrasicolus), salt brine.|
|Preparation||Brown in a fry pan a crush garlic clove with extra virgin olive oil. Cook the spaghetti in unsalted water and when they are 'al dente', drain them and pour over in fry pan adding some crushed parsley, chilli, and a spoon of Anchovy Juice.|
|Storage||Keep refrigerated once open.|