Ligurian Garlic Sauce

Agliata Piccante

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This sauce is the one for serving with plain boiled fish of any variety from trout to prawns. It was copied from a French equivalent from the port of Marseilles and reached the shores of Italy via the sailors, no doubt about that.

If you wish to increase the quantity, allow 1 clove of garlic per person.