Umami-rich Vongole Bianco

Name: Umami-rich Vongole Bianco
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Pasta; 220 grams Manila clams (de-gritted); 1/2 Onion; 1 Fresh parsley; 1 clove Garlic; 1 Red chilli pepper (sliced into rounds); 6 grams Granulated konbu dashi stock; 50 ml Sake; 50 ml Pasta boiling water; 30 ml Olive oil; 1 Black pepper

cookpad.japan @cookpad_jp

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.

If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.

If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi

cookpad.japan @cookpad_jp

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.

If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.

If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi

Saved

Ingredients

3 servings

300 gramsPasta
220 gramsManila clams (de-gritted)
1/2Onion
1Fresh parsley
1 cloveGarlic
1Red chilli pepper (sliced into rounds)
6 gramsGranulated konbu dashi stock
50 mlSake
50 mlPasta boiling water
30 mlOlive oil
1Black pepper

Saved

Steps

1

Scrub the clams clean and drain.
2

Finely chop the the parsley, then cut the garlic and onions into 2~3 mm slices.
3

Heat the olive oil in a frying pan and sauté the garlic and thinly sliced red chili pepper until fragrant.
4

Next, add the onion and parsley and sauté a bit more.
5

Begin boiling the pasta in salted water (the salt is separate from the listed ingredients).
6

Add the clams, sake, konbu dashi, and pasta boiling water to the pan, cover with a lid, and steam.
7

Once the clams have opened, season with black pepper. Coat the boiled pasta with the the sauce and some olive oil (separate from the listed ingredients) and enjoy!