Ingredients

• 500 g spaghetti
• 200 g mozzarella
• 150 g pitted taggiasche olives
• 50 g anchovy fillets in oil
• 8 pcs radishes
• fennel
• basil
• extra virgin olive oil
• lemon
• salt

For the recipe of aromatic cold spaghetti, chop a bunch of fennel and a sprig of basil and mix with 150 g of oil, the grated rind of 1 lemon and the juice of half a fruit, the chopped anchovy fillets and a pinch of salt, if needed. Peel the radishes and cut them into very thin slices; soak them in very cold water to become crispy. Reduce the mozzarella into cubes. Boil the spaghetti for 7-8 minutes (they must remain rather al dente) and cool them immediately in cold water. Drain and season with aromatic oil, radishes, mozzarella and olives; completed with fennel fennel.

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