Apart from pasta, what is the main ingredient of 'Spaghetti Alla Vougole'?
Neapolitan cuisine tomato sauce, black olives from Gaeta and capers are called "spaghetti alla puttanesca". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called "spaghetti alle vongole fujute" (spaghetti with "escaped" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked "al dente" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different
Spaghetti alla chitarra Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round. The name of this spaghetti comes from the tool (the so-called "chitarra", literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The