Vongole With A Japanese Twist Recipe by cookpad.japan
Cooking Instructions 1 Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes. Julienne the ginger. 2 Boil water in a large pot and add a good amount of salt (not listed). Cook the pasta. I recommend checking the doneness one minute earlier than the package directions. 3 Melt 10 g of butter in a pan and sauté the ginger from step 1 over low heat. This will bring out the fragrance of the ginger. 4 Once you add the well washed clams to the pan, turn the heat to high. Pour sake and cover immediately. (It is best to cook shellfish over high heat.) 5 Once the clams are open, turn off the heat and set the pan aside. (Clams will harden if overcooked.) 6 Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter. Mix quickly. Taste and adjust the seasoning with salt and pepper as desired. 7 Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed. 1 Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes. Julienne the ginger. 1 Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes. Julienne the ginger. 2 Boil water in a large pot and add a good amount of salt (not listed). Cook the pasta. I recommend checking the doneness one minute earlier than the package directions. 2 Boil water in a large pot and add a good amount of salt (not listed). Cook the pasta. I recommend checking the doneness one minute earlier than the package directions. 3 Melt 10 g of butter in a pan and sauté the ginger from step 1 over low heat. This will bring out the fragrance of the ginger. 3 Melt 10 g of butter in a pan and sauté the ginger from step 1 over low heat. This will bring out the fragrance of the ginger. 4 Once you add the well washed clams to the pan, turn the heat to high. Pour sake and cover immediately. (It is best to cook shellfish over high heat.) 4 Once you add the well washed clams to the pan, turn the heat to high. Pour sake and cover immediately. (It is best to cook shellfish over high heat.) 5 Once the clams are open, turn off the heat and set the pan aside. (Clams will harden if overcooked.) 5 Once the clams are open, turn off the heat and set the pan aside. (Clams will harden if overcooked.) 6 Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter. Mix quickly. Taste and adjust the seasoning with salt and pepper as desired. 6 Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter. Mix quickly. Taste and adjust the seasoning with salt and pepper as desired. 7 Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed. 7 Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed. 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 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Kamaboko Fish Cake Sandwiches with Daikon Sprouts "Ebi-Kochu" Shrimp with Gochujang (Chili Sauce) Butter-Sautéed Spinach with Caramelized Soy Sauce Salmon & Avocado Tartare Chikuwa and Green Pepper--Kids Will 'Em Right Up Tuna and Shimeji Mushroom Cream Pasta Aglio, Olio e Peperoncino with Bacon Meat Sauce (Bolognese) with Plenty of Vegetables Salmon Baked in Foil Simple Grilled Salmon with Shio-Koji Kamaboko Fish Cake Sandwiches with Daikon Sprouts "Ebi-Kochu" Shrimp with Gochujang (Chili Sauce) Butter-Sautéed Spinach with Caramelized Soy Sauce Salmon & Avocado Tartare Chikuwa and Green Pepper--Kids Will 'Em Right Up Tuna and Shimeji Mushroom Cream Pasta Aglio, Olio e Peperoncino with Bacon Meat Sauce (Bolognese) with Plenty of Vegetables Salmon Baked in Foil Simple Grilled Salmon with Shio-Koji