Italian regional cuisines, no matter how different, are united by the common spirit of highlighting the best bounty of the region and of the season. Such is true up to the peripheries of the country - i.e. the non-peninsular island regions of Sicily and Sardinia, both of which are famous for good food inspired by other cultures they've come into contact with.

It's been almost a year now since I've been to Sardinia and I came back from there taking home this bag of curious couscous-like porous pasta - la fregola - one of the islands specialties. I remember being served this curious pasta paired with a nice seafood ragù - ever wondering whether it's pasta or a whole grain (with other Italians on the table wondering as well). This is the spirit of the dish I tried to recreate today. Being here in Naples inspired the concept of using just vongole verace which works perfectly well with spaghetti and I chose to use a semi-soffrito of garlic and bell pepper as base (a bit of a Spanish thing).

Ingredients:
400-450g of Fregola (serves 3)
500g of Vongole Verace or Medium-sized Clams
5-6 Cloves of Garlic
1 Bell Pepper, sliced or chopped
Green Beans, about 10-12 pieces, top and tail-trimmed and cut into two pieces
Cherry Tomatoes, about 8-10 pieces, halved
Olive Oil
White Wine
Parsley
Chili Flakes (optional though I recommend it, about 3 tsp. or 1 tbsp.)

1. The flavor base of this dish is a garlic oil made by heating extra-virgin olive oil (very low heat) and adding in some crushed and chopped cloves of garlic into the oil, allowing the garlic to slightly brown and infuse its flavor into the oil. When the garlic has sufficiently browned, add the chili flakes (optional, but I really recommend it as the spicy kick is nice with the seafood).
2. Add the sliced bell pepper and sauté until soft. While peppers are cooking, one can also add the cherry tomatoes, blistering them in the hot pan (crank up the heat a bit) as well as the green beans.
3. When the vegetables are about half-cooked (not totally done as they will continue to cook), add in some white wine and stir a bit to lift the caramelized bits on the pan. Add the fregola and add some more water (vegetable stock is an option for enhanced flavor but I find that the flavors can sufficiently develop without this).
4. The fregola must be cooked risotto-style in the pan - which means adding water (normally, hot stock) in parts and not all together in one go and letting the pasta absorb it and cook before adding some more. Let the pasta and vegetables cook thoroughly this way, tasting the texture of the pasta at each step.
5. When the pasta is significantly cooked - i.e. with some resistance but still shy of al dente, time to add the clams on the pasta and let them steam open, releasing their flavors into the dish. Continue adding water in the process as the further cooking may burn the pasta and hot water will steam to accelerate the opening of the clams. When all have opened (some stubborn ones might remain but those are probably the bad ones - I seldom get them here in Naples), the dish is ready.
6. Chop up some parsley coarsely (stalk and all) and mix into the dish before serving. Plate up the pasta at the bottom of the dish and the pasta-coated clams on top. Be generous and don't put cheese!.

Italian food, as I have learned from observing, is really about the ingredients which should be seasonal, local and fresh and, when treated with respect, should yield delicious dishes that can be perfectly enjoyed.

Being in Naples, which has one of the most picturesque coastlines in the entire Italian peninsula, I got to see the intimate relationship of this city to the sea and how this has been so important in its history and how this also figures into the city's food culture which is rich and captivating.

As far as pasta dishes are concerned, in my opinion, it doesn't get any more Napoletano than spaghetti alle vongole (or spaghetti with clams) - it requires no more than a few ingredients, the focal point of which is the clams (of which there are different options in size and shape)... a local pride.

Ingredients:
Pasta, preferably spaghetti or any other thin strand pasta (250g makes about 3 servings)
Clams (about 300-400g)
Olive Oil
Garlic (about 3-4 cloves)
Tomatoes (optional, preferably cherry tomatoes)
Chili Flakes or Chili Powder (optional)
Parsley

1. Boil water for cooking the pasta. Once boiling cook until al dente (or "to the bite"). Package time is only a guideline - unless you're an expert, I believe trying the pasta is the only way to really perfectly cook it. Drain and prepare to add into the sauce (which should be ready by the time the pasta is cooked).
2. Make the base of the sauce which is simply an aglio e olio (garlic and oil). Heat some olive oil at low to medium heat, add the chopped cloves of garlic and lower the heat to prevent the garlic from browning rapidly - you want to draw out the garlic flavor and let it infuse into the oil.
3. If adding tomatoes and chili, time to add them to the garlic oil. If using cherry tomatoes, blister them into the pan and squash them (rather than pre-cutting them before cooking) as the juice enriches the sauce and the tomatoes become sweeter when "kissed by heat".
4. Add the clams and cook them until they all open up (normally, everything opens up but if after a long time, some stubborn ones that don't remain, they are probably bad so simply discard them). Some recipes would add white wine in this point (sometimes I do, sometimes I don't) but, following the direction of simplicity, one can omit that. Should you choose to use wine, use a dry white wine (here in Italy, I really just tend to choose locally). If very little oil remain in the pan, add some more olive oil (as this will be an essential part of the sauce).
5. Once both sauce and pasta are prepared (if the clams finish before the pasta, reduce heat... you don't want to overcook the clams), add the pasta into the sauce and mix thoroughly making sure that the sauce coats the pasta. Add some chopped parsley and plate up - pasta underneath and trying to put most of the clams on top to "showcase" them. Add more parsley and DON'T ADD CHEESE! Cheese and fish is an italian no-no (though there are known exceptions like tonnarelli, cozze e pecorino, in Rome) and I tend to agree, for the most part. In case lacking in salt, correct by sprinkling some fine salt into the dish (this happens though it's really safer to never add more salt into seafood while cooking as it could easily become too salty).

I find that clams are one of the best seafood one can really get to try here in Naples along with other shellfish like mussels (I'm craving for an 'mpepata di cozze or "peppered mussels" now) as well as things like shrimps, octopus, squid and cuttlefish. All of these would have classical ways of preparing them according to Neapolitan tradition and all most all would figure in Christmas Eve meals which, in Southern Italy, is known as the Festa del 7 Pesce (Feast of the 7 Fishes, corresponding to the tradition of having 7 different fish courses) which is still in practice up to present (I've never been in one since I celebrate Christmas either in Rome or elsewhere). Cucina napoletana also boasts of having various pastries and dessert pieces that provide scrumptious finishes to each meal (but as I'm not a strong baker, I can't exactly make them!). This rich tradition that matches the rich local history (dating up to the ancient Greeks) makes Naples one of the most special places to live in and visit in Italy.

A nice quick and simple recipe for those who want ready lunch with clean flavors. Pedro Jimenez is a sweet and somewhat richly-flavored wine from Malaga in the southern Spanish region of Andalucia - I took home a bottle from my trip there last Easter and decided to open it as I couldn't get enough of Spanish flavors. I find that a simple reduction sauce made with it and shallots go really well with fish.

Ingredients:
Fish fillet (in this case perch)
Pedro Jimenez (or any other sweet Spanish wine)
2 Shallots, chopped
Corn Kernels, Shaved Fennel or any other light spring vegetable
Lemon Juice
Butter
Salt and Pepper
Parsley (for garnish)

1. Cut the fish fillet in to portions and marinade in some lemon juice for a few minutes.
2. Heat about 2 tbsp. of butter in a pan under low heat. Once fully melted, add the shallots and caramelize lightly.
3. At medium heat, sear the fish in the pan (skin side down, if using portions with skin) for two minutes on each side (or until done). Season with salt and pepper.
4. Remove the fish, turn the flame to high and deglaze the pan with Pedro Jimenez. Other sweet wines, particularly Spanish wines from the south such as sherry (Jerez) will also work well. Lower the temperature after the initial boil of the liquid and reduce the sauce until it has the viscosity of a nice glaze.
5. Plate up and serve the fish with rice, corn kernels (or any other spring vegetables such as fennel), some parsley and the Pedro Jimenez reduction on top. Enjoy.

Lightly tart fish, sweet and savory sauce and fresh veggies tickle my taste buds. Simple and easy cooking!