A deception to the taste of the sea!
When a few days ago I posted on Facebook a photo of these noodles accompanied with a brief description of the ingredients I immediately aroused some criticism for the presence of the butter ... Butter that this preparation, although not cooked, must really get into it, though!
After all, who has never spread on bread a good anchovy butter?
These spaghetti are my free reinterpretation, in white, of a Neapolitan recipe, i spaghetti with clams fujute a'mmare. Recipe described as spaghetti with clams at the sea also by Vincenzo Buonassisi in his Piccolo Codice della Pasta.
Of course this version is far enough, both for the absence of tomato and for the addition of anchovies almost at the beginning, as seen in the photos.
But the butter, strictly, is not fried but added at the end, along with spaghetti and parsley.
The strong flavor of the anchovies, diluted with soft butter taste, gives this dish that particular taste; a set recalling just what the great absent: the clams!
I promise that soon I will present on the site execution, photographed step by step, the original recipe.
If only forthat because it is a dish that besides being tasty always has success.
Seeing is believing!
ADVICES AND NOTES:
- Even the chopped capers is another small addition of mine: but capers with anchovies, in my opinion, are always good for us!
- Related articles: Spaghetti with clams to sea by Vincenzo Buonassisi