Spaghetti with Zarotti “Colatura”, sweet garlic cream and anchovy fillets



Start by preparing the garlic cream: remove the sprouts from the garlic cloves, place them to soak in milk and leave them in the refrigerator overnight.
The next day rinse them under running water, place them in a medium-sized saucepan and boil for 5 minutes.
Then drain, add the salt and whip/beat, emulsifying with a drizzle of olive oil.
After preparing the creamy garlic sauce, fry the anchovies in a pan with a little of their oil, a drizzle of olive oil and pepper and leave to simmer for a few minutes adding a little tap water.
Toast the bread and cook the pasta (al dente) then drain.
Toss the pasta in the anchovy sauce over a high flame adding a sprinkling of chopped parsley, a few drops of the “Colatura” sauce and a little of the previously toasted bread.

To serve

Put some teaspoons of the warm garlic cream into the bottom of a deep plate, create a nest of spaghetti and arrange it in the middle of the plate.
Complete the dish with the remaining bread and place some anchovy fillets on top of the spaghetti with a drizzle of fresh olive oil.