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Tagliolini with fujute clams, a traditional recipe

tagliolini with fujute clams

When it comes to simple first courses there is nothing that can match 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. Let's take, for example, tagliolini with fujute clams: who else other than a Neapolitan could invent a dish that tasted like clams but had no clams at all ? The term fujute in fact means escaped and in fact in the original fish recipe there is not even a shadow of it.

However, regarding the origin of the dish, there are two schools of thought. According to some, it was born at the hands of Eduardo De Filippo who, finding himself with an empty pantry, recreated the flavor of clams with the aromas used for the preparation of the traditional clam pasta. In particular, it seems that it is the parsley stems that 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 bottom of the pasta. In fact, once upon a time, fish was sold and the less wealthy sections of the population had very little left. Whatever the history of this typical product, we loved it and it is perfect if you have vegetarian or vegan guests.

tagliolini with fujute clams
tagliolini with fujute clams

How to prepare the recipe for tagliolini with fujute clams

  1. First, wash the parsley and chop the tufts, keeping the stems whole.
  2. In a pan, brown the garlic clove, the sliced ​​chilli pepper and the parsley stems 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. In the meantime, cook the tagliolini in plenty of salted water for the time indicated on the package.
  5. Once ready, drain them and sauté them in the pan with the seasoning, flavored with the chopped parsley tufts. Serve everything piping hot, finishing with ground black pepper to taste.

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


Leftover pasta can be stored in the refrigerator, well covered in cling film, for 2-3 days and reheated in a pan or in the microwave before consuming it.

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