Spaghetti with Seafood: History and Tradition
The History of the Dish
The dish of spaghetti with seafood has humble origins, born from the ingenuity of the fishermen and coastal populations of Naples. In an era when less "noble" fish and shellfish were the staple of popular cuisine, spaghetti established itself as the preferred pasta shape.
The Meeting of Sea and Pasta
In Naples, dried pasta has been a staple food for centuries. Combining spaghetti with fresh produce from the Gulf is a natural and economical combination.
The Influence of Christmas Eve
Traditionally, the "white" version is the mainstay of the Christmas Eve dinner, while the "red" version is reserved for non-lean holidays.
The Name "Napoletana"
The "Neapolitan" specificity implies the use of simple ingredients: extra virgin olive oil, garlic, chili pepper, and Piennolo or San Marzano cherry tomatoes.
Popular Tradition and "Sea Sauce"
At the heart of the tradition is the freshness and preparation of the "Sugo di Mare." Preparation begins with opening the mussels and clams, creating a flavorful broth called "pepata." Don't forget the tradition of "scarpetta" (mopping up the sauce) with homemade bread.
Simplicity is King
The popular recipe avoids the use of creams and cheeses, keeping only oil and butter as permitted fats.
Ingredients (for 4 people)
- Spaghetti (from Gragnano) 320 g
- 800g clams
- Mussels 500 g
- Prawns/Shrimps 300 g
- Squid/Cuttlefish 200 g
- Cherry tomatoes (cherry/Piennolo) 400 g
- Garlic 2 cloves
- Extra Virgin Olive Oil to taste
- Chili pepper 1/2 or 1
- White wine 1/2 glass
- Parsley 1 sprig
- Salt to taste
Preparation
Start by purging the shellfish, opening the mussels and clams in a pan with oil and garlic. Add the calamari and cherry tomatoes, then add the seafood and the strained broth. Cook the spaghetti al dente and toss it in the sauce, garnishing with fresh parsley.
Favorite and Bon Appetit