Pasta with vongole fujute sauce (Pasta with fugitive clams sauce)

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

10 MINUTES 

Who would think of calling a plain tomato sauce the fugitive clam sauce?
The Neapolitans, those masters of humble cuisine who also brought us such clever dishes as eggplant meatballs or pasta with potatoes. Like those dishes, pasta with vongole fujute is simple, but still manages to fill the belly and the soul.

Generally, this pasta dish needs a very specific type of tomatoes, pomodorini del piennolo del Vesuvio. But I did not find them. Instead, I used some sweet, cherry Piccadilly tomatoes. And they did an amazing job.
Most importantly, you need a lot of fresh, chopped parsley, which gives the illusion of having some clams in your plate.

I hope you enjoy, I will see you in 3 weeks!

Here's what you will need for the 4-serving recipe:

400 g Spaghetti pasta
300 g cherry tomatoes
1 clove garlic
2 sprigs parsley
salt and pepper
EVO oil

1. Wash and cut tomatoes by half
2. Boil Spaghetti pasta in salted water
3. In a pan pour 2 tablespoons of EVO oil, add the garlic, 1 sprig of parsley (including the branch) and braise it until the clove is golden
4. Remove the clove and the parsley and add tomatoes. Pan-fry for 5 minutes, squashing them with a wooden spoon to squeeze their juice out
5. Drain pasta al dente and stir it for a few moments with the tomatoes sauce. Add fresh chopped parsley (the second sprig) and serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.