Vongole Bianco - Clam Pasta

Name: Vongole Bianco - Clam Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 240 grams Pasta; 12 Manila Clams (degritted); 200 ml White wine; 2 clove Garlic; 1 Red chili peppers; 1 Fresh parsley; 30 ml Olive oil; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I got a bunch of huge clams and wanted to try making this.

Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

I got a bunch of huge clams and wanted to try making this.

Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

cookpad.japan @cookpad_jp

I got a bunch of huge clams and wanted to try making this.

Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

I got a bunch of huge clams and wanted to try making this.

Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

Saved

Ingredients

2 servings

240 gramsPasta
12Manila Clams (degritted)
200 mlWhite wine
2 cloveGarlic
1Red chili peppers
1Fresh parsley
30 mlOlive oil
1 dashSalt and pepper

Saved

Steps

1

Prepare the ingredients.
2

Bring the water to a boil and start cooking the pasta.
3

Add olive oil to a pan and heat the garlic. Once it is fragrant, add the chili peppers.
4

Add the clams before the garlic turns too brown.
5

Let simmer for a little bit and then add the white wine. Once the alcohol has cooked off, add pasta water.
6

Continue to steam until the clams open. If you don't like spicy food, you can take the chilis out at this point.
7

Once the shells are open, season with salt and pepper.
8

Set the clams aside until the pasta is done cooking.
9

As soon as the pasta is done, quickly toss with the sauce.
10

Add finely chopped parsley, toss and transfer to a plate.
11

Top with clams and you're done!