“Spaghetti with parsley pesto” is the literal translation, from the Italian, of spaghetti al pesto di prezzemolo, but it does not sufficiently convey the deliciousness of this dish. The recipe is an adaptation of one taught to us by chef Antonio Cioffi at La Vecchia Cantina in Ravello near the Amalfi Coast. Cioffi uses neither nuts nor Parmesan in his incredibly savory parsley pesto. Rather, its umami richness and full, complex flavor came from colatura di alici, an Italian fermented anchovy condiment akin to Southeast Asian fish sauce. As we worked to re-create the dish, we learned that though the two fish-based ingredients share similarities, they were not interchangeable in this application. Colatura di alici is saltier, less pungent and smoother in taste than fish sauce. It does, however, require a trip to an Italian specialty store, so in its stead, ; we found just a single oil-packed anchovy fillet, rinsed and patted dry, to be a good substitute. better substitution than fish sauce. We also adopted Cioffi’s technique of quickly blanching the parsley before pureeing it; this step is key for creating a luxurious, silky-smooth pesto with an emerald green hue. Lemon zest and juice added at the very end bring citrusy sparkle to the dish. If you wish to use a different pasta than spaghetti, twisty shapes such as fusilli and gemelli work nicely.