Basic Pasta Alle Vongole Recipe by cookpad.japan
Cooking Instructions 1 Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor. 2 When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat. 3 Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking. 4 Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy. 5 Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through. 1 Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor. 1 Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor. 2 When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat. 2 When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat. 3 Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking. 3 Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking. 4 Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy. 4 Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy. 5 Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through. 5 Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy stove top macaroni & cheese Cast Iron Skillet Chocolate Chip Cookie Creepy crawly deviled eggs Sweet Creamy Pumpkin Dip Ginormus Chocolate Whoopie Pies Easy stove top macaroni & cheese Cast Iron Skillet Chocolate Chip Cookie Creepy crawly deviled eggs Sweet Creamy Pumpkin Dip Ginormus Chocolate Whoopie Pies Tuna and Bacon Tomato Cream Pasta Velvety Cream Pasta Pasta alle Vongole Bianco Isis' Pasta Aglio, Olio E Peperoncino All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) Homemade Dried Tomatoes and Firefly Squid Pasta Everyone Loves This! Mayonnaise Soboro Sushi Rolls Grilled Honey Sesame Chicken Kabobs Mexican Shells brat casserole Tuna and Bacon Tomato Cream Pasta Velvety Cream Pasta Pasta alle Vongole Bianco Isis' Pasta Aglio, Olio E Peperoncino All-Purpose Traditional Japanese Sauce (Dashi Soy Sauce) Homemade Dried Tomatoes and Firefly Squid Pasta Everyone Loves This! Mayonnaise Soboro Sushi Rolls Grilled Honey Sesame Chicken Kabobs Mexican Shells brat casserole