Spaghetti alla colatura

Ingredients

• 400-600 g 14-20 oz spaghetti
• 4-6 Tbs colatura (or best quality Asian fish sauce)
• 2-3 cloves of garlic (finely minced)
• A sprig or two of parsley (finely minced)
• A pinch or more of red pepper flakes (q.b.)
• Olive oil
• Salt (optional)

Instructions

1. 1

   Put the spaghetti on to boil in unsalted or very lightly salted water. Cook until al dente.

2. 2

   While the spaghetti is cooking, mix all the remaining ingredients in a bowl until they are nicely amalgamated. Taste and adjust the measurements to taste—a bit more colatura if you want a stronger taste, for example, or more red pepper if you want more heat.

3. 3

   When the spaghetti is done, drain it very well and add it to the bowl. Mix the pasta and sauce thoroughly and serve up immediately. (NB: No grated cheese, please on this pasta...)