Authentic Vongole Rosso Clam Pasta

Name: Authentic Vongole Rosso Clam Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 1 Manila clams; 100 grams Pasta (either short or long...I used linguine in the photos); 40 ml Extra virgin olive oil; 2 clove Garlic (coarsely chopped)...A; 1/3 Onion (coarsely chopped)...A; 1 Italian parsley (or chervil, parsley...coarsely chopped); 1 Red chili peppers (sliced into rounds); 60 ml White wine (sake is OK * avoid cooking sake); 1/2 can Canned tomato (diced); 1/4 Consomme bouillon cube; 1 tablespoon... refer to step 20 Tomato paste (it changes the taste, but you can omit it); 1 Salt and pepper...C; 1 Black pepper (peppercorn or crushed)

cookpad.japan @cookpad_jp

Our family loves pasta and clams and this is one of our family's staple dishes.
I have posted the vongole bianco style recipes, but for some reason, I have not posted the rosso. So I am posting it right now.

It depends on your taste, but I think the sour tomato sauce is better than the regular tomato sauce with seafood.
Though, off course it cannot be just sour. It needs to have a wonderful flavor as well.
It may depend on the stove, but the strength of the heat is everything. The flavor will be determined by the balance of the each ingredients' tastes.
If you follow the recipe carefully, you will surely find a satisfying taste at the end. Recipe by *ai*

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1Manila clams
100 gramsPasta (either short or long...I used linguine in the photos)
40 mlExtra virgin olive oil
2 cloveGarlic (coarsely chopped)...A
1/3Onion (coarsely chopped)...A
1Italian parsley (or chervil, parsley...coarsely chopped)
1Red chili peppers (sliced into rounds)
60 mlWhite wine (sake is OK * avoid cooking sake)
1/2 canCanned tomato (diced)
1/4Consomme bouillon cube
1tablespoon... refer to step 20 Tomato paste (it changes the taste, but you can omit it)
1Salt and pepper...C
1Black pepper (peppercorn or crushed)

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Steps

1

Work through the de-gritting and 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. Chop the Italian parsley to desired sizes.
4

In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted 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 the heat to very low 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 it over low heat until the garlic is fragrant.
7

Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through.
8

The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important.
9

Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds.
10

Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients.
11

When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate.
12

Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat.
13

Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion).
14

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.
15

When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat.
16

Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat.
17

Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste.
18

Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy.
19

The combination of the rich flavor of the tangy tomato sauce and the clams is the best.
20

The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious.
21

An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it.
22

I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon.
23

This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people.
24

I posted an authentic "Vongole Bianco" as well..
https://cookpad.wasmer.app/us/recipes/148897-authentic-vongole-bianco-clam-pasta

Authentic Vongole Bianco Clam Pasta
25

Is "Clam Tomato Risotto". This is also an easy and authentic taste.
https://cookpad.wasmer.app/us/recipes/153125-authentic-vongole-risotto

Authentic Vongole Risotto