Pasta alle Vongole Fujute
Marco Salzano and Luca Muscato from Super Norma
4
10 minutes
25 minutes
Italian
Dinner
Pasta alle Vongole Fujute is a delightful Neapolitan dish that showcases the beauty of cucina povera, transforming simple ingredients into a flavorful meal. With its fragrant garlic, fresh parsley, and rich olive oil, this pasta dish offers a taste of Southern Italy that is both comforting and memorable. Read more from Marco & Luca here
Ingredients
320 g spaghetti
3 garlic cloves, very thinly sliced
3 San Marzano tomatoes, peeled
50 g Pecorino Romano
Frantoio Extra virgin olive oil, generous amount
handful fresh parsley, chopped
Salt
Directions
Add a generous amount of Frantoio extra virgin olive oil and the thinly sliced garlic to a large pan over medium heat.
As soon as the garlic starts to turn golden, add the tomatoes, breaking them up gently with a spoon. Season with salt and cook for around 20 minutes.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente.
Drain the pasta, reserving a little of the cooking water, and add it directly to the pan with the tomato sauce. Toss everything together, adding a splash of pasta water if needed.
Remove from the heat and toss through the Pecorino Romano until the sauce comes together.
Finish with plenty of freshly chopped parsley and a drizzle of Frantoio extra virgin olive oil before serving.