NeapolitanItalian
Spaghetti with Escaped Clams (Neapolitan Style)
by Manu Food · 60K subscribers on YouTube
Spaghetti alle Vongole Fujute is a classic Neapolitan dish that mimics the flavor of seafood using anchovies instead of clams, hence the name 'escaped clams'. This poverty-inspired recipe is simple, flavorful, and relies on anchovies to provide the taste of the sea.
- Difficulty
- easy
Ingredients
8 items- Olive OilExtra virgin olive oil, enough to cover the bottom of the pan
- Garlic2-3 cloves, smashed or sliced
- Gambe di PrezzemoloParsley stems, tied or whole, for flavoring the oil
- AnchoviesAnchovy fillets in oil, about 4-6 fillets
- Cherry TomatoesCherry tomatoes, halved or whole; as many as desired
- SpaghettiAbout 100-120g per person, or to taste
- ParsleyFresh parsley leaves, chopped, for garnish
- SaltFor pasta water and to taste
Method
- Heat olive oil in a pan.
- Add garlic cloves and parsley stems; sauté until fragrant.
- Add anchovy fillets and let them dissolve in the oil, crushing them with a spoon.
- Add cherry tomatoes and cook until they soften and form a sauce.
- Meanwhile, cook spaghetti in salted boiling water until al dente.
- Drain the pasta (reserving a little pasta water if needed) and add it to the pan with the sauce.
- Toss everything together; do not create a creamy emulsion—the dish should be 'sciuliarello' (slightly soupy).
- Finish with fresh chopped parsley and serve immediately.
