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Among the great classics of Neapolitan cuisine, the “spaghetti with fujute clams” they are a dish that surprises for its simplicity and ingenuity. This recipe was born as a poor variant spaghetti with clams, but maintaining the flavor of the sea without the use of clams. The term “fujute”, which in Neapolitan dialect means “flee“, indicates that the clams are absent because they have “escaped”. Originally, who wanted the taste of clams but he couldn’t afford them, used sea stones or shells to recreate the flavor. Today, this tradition continues with simple and easily available ingredients, perfect for a quick and tasty dish.
Spaghetti with fujute clams
Ingredients
- Spaghetti: 400 g
- Cherry tomatoes: 5
- Garlic: 2 cloves
- Parsley: 1 bunch
- Hot peppers: 1
- EVO oil: 4 tablespoons
- Salt to taste
- To serve: Lemon zest to taste
Preparation
To start preparing spaghetti with fujute clams start with finely chopped parsley and garlic. Heat a round of extra virgin olive oil in a pan and add the prepared mixture. Add a whole chilli pepper, stem removed, and let it brown for a few minutes. Season with a pinch of salt, then raise the heat and add the cherry tomatoes cut in half. Continue cooking on high heat for a minute, mixing well to flavor the cherry tomatoes. Turn off the heat and let the sauce rest in the pan to allow the flavors to blend further.
In the meantime, bring a pan of salted water to the boil and boil the pasta. Drain the spaghetti with 2-3 minutes early than the cooking time indicated on the package and transfer them to the pan with the seasoning. Add some cooking water of the dough, just enough to create a creamy sauce, and continue to cook over medium heat, stirring constantly. Make sure the pasta absorbs the flavor of the sauce well. Serve the spaghetti adding a grated lemon zest in individual dishes, for a touch of freshness and aroma. Your spaghetti with fujute clams they are ready.
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