Chilled Pasta alle Vongole with Tarako

Name: Chilled Pasta alle Vongole with Tarako
Yield: 2 servings
Cuisine: American
Ingredients: 140 grams Spaghetti; 16 Manila clams; 1 Tarako (salt cured cod or pollack roe); 50 ml Olive oil (extra virgin); 1 clove Garlic; 1 Red chili pepper; 100 ml White wine; 80 ml Water; 1 Tomato (large); 5 Basil leaves (large); 1 Salt and pepper

cookpad.japan @cookpad_jp

Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it.

In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end. Recipe by Jiya no daidokoro

Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it.

cookpad.japan @cookpad_jp

Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it.

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Ingredients

2 servings

140 gramsSpaghetti
16Manila clams
1Tarako (salt cured cod or pollack roe)
50 mlOlive oil (extra virgin)
1 cloveGarlic
1Red chili pepper
100 mlWhite wine
80 mlWater
1Tomato (large)
5Basil leaves (large)
1Salt and pepper

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Steps

1

These are the ingredients.
2

Put 25 ml of olive oil, the finely chopped garlic and de-seeded and sliced chili pepper in a frying pan. Cook over low heat until the garlic turns light brown.
3

Put the well washed clams into the frying pan. Stir fry for 20 seconds, and add the white wine.
4

Cover the frying pan with a lid, and steam for 2 to 3 minutes over medium heat to cook the clams through.
5

Add 80 ml to the frying pan. Simmer for about a minute over medium heat to evaporate the alcohol in the wine and bring out the umami of the clams.
6

Transfer the contents of the frying pan to a bowl. Chill well in the refrigerator or freezer.
7

Make a slit through the membrane of the tarako, and scrape out the insides with the back of a knife.
8

Peel the tomato by briefly dunking it in boiling water.
9

Cut up the peeled tomato into wedges. Chop up the basil leaves roughly.
10

Boil the spaghetti in hot water that's about as salty as sea water. For chilled pasta, cook it for 1 to 2 minutes longer than indicated on the package.
11

Drain the spaghetti into a colander, and chill well in ice water. Drain again.
12

Combine the chilled clam mix from Step 6 and the cold spaghetti from Step 11. Add 2/3 of the tarako, basil and 25 ml of olive oil. Taste and season with salt and pepper if needed.
13

Add the cut up tomato and mix lightly. Transfer to serving plates, and top with the remaining tarako. Garnish with whole basil leaves.