Cenzo Morlando is becoming increasingly popular with his recipe for spaghetti with escaped clams
A new recipe to discover with Cenzo Morlando: spaghetti with escaped clams, a traditional Neapolitan first course, pasta without clams. Today, September 18, 2026, in the kitchen of Antonella Clerici, of E' sempre mezzogiorno.
Fulvio Marino, Daniele Persegani, and Alfio Bottaro, all with Antonella Clerici in Friday's episode. It's still warm, but the dishes are starting to warm up a bit in anticipation of autumn. Will today's menu for "E' sempre mezzogiorno" please Rai 1 viewers? Here's today's idea from Cenzo Morlando, a memory from the past; he used to eat these spaghetti without clams at his grandparents' >>>> Here, the Billi twins make tortiglioni pizza, but the recipe is Alessandro's alone.
Ingredients
- 400 g spaghetti
- 12 anchovy fillets, 4 cloves of garlic, 20 cherry tomatoes, 8 tablespoons of oil, parsley, chili pepper, 1 glass of white wine, salt, oil
Cook the pasta in boiling salted water—spaghetti, of course.
In a pan, add a drizzle of olive oil, parsley stalks, sliced garlic, and a pinch of chili pepper. Add the anchovies and cook until translucent, then add the white wine and raise the heat.
Add the halved cherry tomatoes and a little of the cooking water. Cenzo adds the tomatoes, but there's also a version without them.
Drain the spaghetti when still al dente and add it to the pan. If necessary, add more cooking water and finish cooking the pasta.
Chop the fresh parsley with a knife and add it to the pasta in the pan. Continue to toss the spaghetti in the pan. The liquid should evaporate completely.
We serve the pasta in the simplest way, because this is truly a very simple recipe, like so many others in the Campania tradition and beyond. Essentially, the flavor in this quick first course comes from the anchovies.
