lunch at Hotel Le Axidie. This dish feature colatura di alici from Cetara,known as anchovy sauce/juice and lemons from Sorrento. Here is the recipe for 4.
280 gr fettucce pasta
200 g walnuts from Sorrento
Colatura di Alici from Cetara
extra virgin olive oil
One untrested lemon from Sorrento
One clove of garlic
Brown the garlic in the oil, add the previously walnuts and sauté in a saucepan.
Cook the pasta according to directions, and when it is firm, add to the saucepan. Toss together, adding a little of the water from the cooked pasta. Add a little anchovy sauce, grated lemon zest, and serve.