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On the sweltering streets of Naples at 11 a.m., a man in a three-piece suit stood devouring what appeared to be a cake made of macaroni.In fact, that's exactly what it was: "Macaroni frittata" is not immediately what comes to mind when one thinks of Neapolitan cuisine but it is as authentic as the more iconic pizza and "spaghetti alle vongole" (spaghetti with shellfish). Another common dish associated with the city is Neapolitan ragu, a meat sauce for pasta with a base of tomatoes and sauteed onion, celery and carrot.A joke on the classic spaghetti alle vongole for the more frugal is spaghetti alle vongole "fujute," or spaghetti with escaped clams, which features the same sauce sans shellfish.The Naples version of "spaghetti alla puttanesca" (a dish made with tomatoes, olive oil, capers and garlic originating in Campania) is "spaghetti alla partenopea" and involves all the same ingredients with the addition of anchovies and a generous serving of fresh oregano.
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