Tagliolini with fujute clams, a traditional recipe from Campania

When it comes to simple first courses, there is nothing that can equal tagliolini with fujute clams. Here’s how they prepare.

Our tradition is full of quick and easy recipes, but when it comes to originality , there is nothing better than Neapolitan cuisine. Take for example the tagliolini with fujute clams: who on earth if not a Neapolitan could invent a dish that tasted like clams but didn’t have clams ? The term fujute in fact means escaped and in fact in the original fish recipe there is not even a shadow of it.

As for the origin of the dish , there are two currents of thought. According to some, it was born by Eduardo De Filippo who, finding himself with the pantry empty, recreated the flavor of the clams with the aromas used for the preparation of the traditional pasta with clams. In particular, it seems that the parsley stalks make the two dishes so similar. According to others, however, the reason is to be found in the custom of using sea stones to flavor the cooking base of the pasta. In fact, fish was once sold and very little was left to the less well-off sections of the population. Whatever the story of this typical product, we loved it and it is perfect if you have vegetarian or vegan guests.

How to prepare the recipe for tagliolini with fujute clams

1. First, wash the parsley and chop the clumps, keeping the stems whole.
2. In a pan, sauté the garlic clove, the sliced ​​red pepper and the parsley stalks in oil for a few minutes, without letting them burn.
3. Remove the garlic and stems and add the washed and halved cherry tomatoes. Season with a pinch of salt and cook for 10 minutes.
4. Meanwhile, cook the tagliolini in abundant salted water for the time indicated on the package.
5. Once ready, drain and toss in a pan with the sauce perfuming with the chopped parsley tufts with a knife. Serve hot, completing to taste with a grind of black pepper.

Staying on the subject of delicious recipes, we recommend that you also try the traditional pasta with clams to find out how similar these two recipes are.

storage

The leftover pasta can be stored in the refrigerator, well covered with plastic wrap, for 2-3 days and reheated in a pan or in the microwave before consuming.