page_title: Neapolitan cuisine
section_title: Seafood pasta dishes
hierarchical_section_title: Neapolitan cuisine / Pasta dishes / Seafood pasta dishes
caption_attribution_description: English: Spaghetti with mussels. Deutsch: Spaghetti mit Miesmuscheln auf einem Teller. Italiano: Spaghetti con Cozze
context_page_description: Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
  Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients and seafood dishes. A vast variety of recipes is influenced by the local aristocratic cuisine, such as timballo and the sartù di riso, pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like pasta e fagioli and other pasta dishes with vegetables.
context_section_description: Spaghetti, linguine and paccheri match very well with fish and seafood. From this union come the dishes typical of important lunches or dinners (weddings, in particular). The most typical ones are:
  Spaghetti alle vongole or other shellfishes (clams, mussels, and other)
  Paccheri con la zuppa di pesce (scorfani, cuocci, tracine and more)
  Pasta con i calamari, with squid sauce, cooked with white wine
  There are many more varieties, for instance spaghetti with a white sauce of mediterranean cod.
  Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, pasta e fagioli con le cozze (pasta with beans and mussels), or other more modern variations, like pasta with zucchine and clams, that lose any traditional connotation.
caption: Spaghetti alle cozze - with mussels
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