Fantastic Firsts - Fettucce with Colatura di Alici, Walnuts, and Lemon - Chef Giacomo De Simone - Hotel Le Axidie (Na)

I'm a big fan of Southern Italy's primi piatti. Earlier this month I had a chance to try this fantastic first prepared by Chef Giacomo De Simone during my 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.

Ingredients: 

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

Directions:

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.