Pasta alle Vongole Bianco

Name: Pasta alle Vongole Bianco
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams Pasta; 200 grams Asari or Manila clams in their shells, de-sanded and washed; 2 clove Garlic; 1 Red chili pepper; 2 tbsp White wine; 1 tsp Soy sauce; 1 tbsp Salt

cookpad.japan @cookpad_jp

I bought a lot of asari clams.

By taking the clams out once, you can prevent them from overcooking and retain their plumpness. Recipe by aro

I bought a lot of asari clams.

By taking the clams out once, you can prevent them from overcooking and retain their plumpness. Recipe by aro

cookpad.japan @cookpad_jp

I bought a lot of asari clams.

By taking the clams out once, you can prevent them from overcooking and retain their plumpness. Recipe by aro

I bought a lot of asari clams.

By taking the clams out once, you can prevent them from overcooking and retain their plumpness. Recipe by aro

Saved

Ingredients

2 servings

180 gramsPasta
200 gramsAsari or Manila clams in their shells, de-sanded and washed
2 cloveGarlic
1Red chili pepper
2 tbspWhite wine
1 tspSoy sauce
1 tbspSalt

Saved

Steps

1

Bring a pot of water to a boil, add salt and cook the pasta.
2

Chop the chili pepper and garlic.
3

Heat olive oil, garlic and chili pepper in a pan.
4

Add clams and wine and mix. Cover with a lid.
5

When the clams open up, remove them from the pan quickly, leaving the liquid.
6

Add the cooked pasta to the pan with the clam juice and toss. When everything is mixed, add soy sauce, return the clams to the pan, and it's done!