Spaghetti Con Le Alici

Spaghetti con le alici with Costaripa 2016 Rosé Rosamara Chiaretto

“On the Amalfi Coast, there’s a little beachside restaurant called Da Adolfo in Positano, where waiters are literally barefoot walking on the beach,” Carbone says. “I ate spaghetti con le alici, and it opened my eyes to how beautiful a dish with just three to four ingredients could be. You say to yourself, ‘Why is this so good? There’s nothing here.’ It’s just that each one of the ingredients—the spaghetti, the anchovies, the garlic—they’re the best. Making this with anchovies or sardines is very traditional to the Feast of the Seven Fishes.”

With the strong flavor of the anchovies, Wooden wants a wine that can hold up, while not overpowering the simple dish. Costaripa, a winemaker in northern Italy, makes a rosé that’s “a perfect partner anytime you have salty seafood dishes,” he says. “It’s like biting into a tart plum or tart cherries. And it has this herbal, mineral edge that is really great. The salinity and minerality plays nicely with anchovies.”

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Spaghetti con le alici

Photo: Courtesy Ryan Segedi