Soup-Style Clam Vongole
I love pasta so I enjoy cooking different kinds of whatever comes to my mind.
This is my favorite and our family's longest staple dish.
* The clams get tough if you cook it too long, so turn off the heat almost an instant after it comes to a boil at Step 12...
* Since I love garlic, I added a lot, but 1 clove should be enough.
* The amount of salt used to boil the pasta affects the taste as well. So please be precise and do not simmer it for too long. Recipe by *ai*
Soup-Style Clam Vongole
I love pasta so I enjoy cooking different kinds of whatever comes to my mind.
This is my favorite and our family's longest staple dish.
* The clams get tough if you cook it too long, so turn off the heat almost an instant after it comes to a boil at Step 12...
* Since I love garlic, I added a lot, but 1 clove should be enough.
* The amount of salt used to boil the pasta affects the taste as well. So please be precise and do not simmer it for too long. Recipe by *ai*
Cooking Instructions
- 1
Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the de-salting especially well if you dig the clams from the ocean.
- 2
De-grit and de-salt the clams well.
- 3
Cut up the ingredients A as I noted above.
- 4
In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt water).
- 5
The amount of the salt put in at Step 4 determines the taste of the pasta. Please be precise. Once the water comes to a boil, reduce heat to very low heat and have it standing by.
- 6
In a cold skillet, add the olive oil, garlic and the chopped up red chili pepper from Step 3 and sauté them over low heat until the garlic is fragrant.
- 7
Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
- 8
In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
- 9
Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
- 10
Meanwhile, put the pasta into the Step 4 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard. *Cook it over low heat.
- 11
This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.
- 12
When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.
- 13
When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.
- 14
Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.
- 15
For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
- 16
This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
- 17
I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.
- 18
You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.
- 19
Is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor.
https://cookpad.wasmer.app/us/recipes/155812-clam-chowder-like-cream-pasta
- 20
Is also a soup pasta, but includes spring cabbage. It's different, but very good.
https://cookpad.wasmer.app/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams
- 21
Is "Clam Tomato Risotto". This is also an easy recipe with an authentic taste. Please give it a try...
https://cookpad.wasmer.app/us/recipes/153125-authentic-vongole-risotto
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