Udon Noodles Alle Vongole Recipe by cookpad.japan
Basic Pasta alle Vongole Basic Pasta alle Vongole I always use this method, but I think I looked at many recipes before arriving at this one. 1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne cookpad.japan Shijimi Clam Pasta, alle Vongole Style Shijimi Clam Pasta, alle Vongole Style My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta. The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun cookpad.japan Umami-rich Vongole Bianco Umami-rich Vongole Bianco I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it. If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi cookpad.japan Pork Udon Noodles Pork Udon Noodles The udon I ate at a restaurant was so delicious that I wanted to try recreating it. For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman cookpad.japan Udon noodles in miso soup Udon noodles in miso soup My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com Titia Kool Chilled Pasta alle Vongole with Tarako Chilled Pasta alle Vongole with Tarako Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it. In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end. Recipe by Jiya no daidokoro cookpad.japan Vongole with a Japanese Twist Vongole with a Japanese Twist This vongole was what I ate at a restaurant with a friend who promised me "an amazingly delicious pasta dish." It was so tasty because they used ginger instead of garlic. I tried to recreate the dish so many times and have failed, but it is getting close, so I wanted to share. There is no need to season with a lot of salt and pepper because of the saltiness from the clams (I hardly use any). If you generally take a long time to cook a dish, you can cook all the way to Step 5 before boiling the pasta. If the ginger you are using is newly harvested, use more (about 20 g) and top the dish with thin strips. For 2 servings. Recipe by Kechauru recipe cookpad.japan Spaghetti alle Vongole in Rosso Spaghetti alle Vongole in Rosso This is a pasta dish using early-spring asari clams, when they're at their best. If you don't add tomato sauce, it's vongole alle bianco. If you stop at Step 4, you have wine-steamed clams. Since it is a basic, I made it slowly and carefully. The important steps are steps 2 and 3. Be sure to cook the garlic, anchovies, chili pepper and clams slowly over low heat. If you take the clams out once they've opened, you can prevent them from toughening and retain their juicy plumpness. The sauce is salty, so the pasta boiling water is not salted. Recipe by Ayuna cookpad.japan Udon Noodle Salad Udon Noodle Salad The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish. Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama cookpad.japan Basic Pasta alle Vongole Basic Pasta alle Vongole I always use this method, but I think I looked at many recipes before arriving at this one. 1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne cookpad.japan Basic Pasta alle Vongole Basic Pasta alle Vongole I always use this method, but I think I looked at many recipes before arriving at this one. 1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne cookpad.japan Shijimi Clam Pasta, alle Vongole Style Shijimi Clam Pasta, alle Vongole Style My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta. The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun cookpad.japan Shijimi Clam Pasta, alle Vongole Style Shijimi Clam Pasta, alle Vongole Style My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta. The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun cookpad.japan Umami-rich Vongole Bianco Umami-rich Vongole Bianco I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it. If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi cookpad.japan Umami-rich Vongole Bianco Umami-rich Vongole Bianco I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it. If you're concerned about the alcohol, cook it really well to let the alcohol evaporate! The amount of salt is just right for me, but adjust it to your taste. Recipe by Junechi cookpad.japan Pork Udon Noodles Pork Udon Noodles The udon I ate at a restaurant was so delicious that I wanted to try recreating it. For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman cookpad.japan Pork Udon Noodles Pork Udon Noodles The udon I ate at a restaurant was so delicious that I wanted to try recreating it. For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman cookpad.japan Udon noodles in miso soup Udon noodles in miso soup My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com Titia Kool Udon noodles in miso soup Udon noodles in miso soup My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com Titia Kool Chilled Pasta alle Vongole with Tarako Chilled Pasta alle Vongole with Tarako Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it. In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end. Recipe by Jiya no daidokoro cookpad.japan Chilled Pasta alle Vongole with Tarako Chilled Pasta alle Vongole with Tarako Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it. In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end. Recipe by Jiya no daidokoro cookpad.japan Vongole with a Japanese Twist Vongole with a Japanese Twist This vongole was what I ate at a restaurant with a friend who promised me "an amazingly delicious pasta dish." It was so tasty because they used ginger instead of garlic. I tried to recreate the dish so many times and have failed, but it is getting close, so I wanted to share. There is no need to season with a lot of salt and pepper because of the saltiness from the clams (I hardly use any). If you generally take a long time to cook a dish, you can cook all the way to Step 5 before boiling the pasta. If the ginger you are using is newly harvested, use more (about 20 g) and top the dish with thin strips. For 2 servings. Recipe by Kechauru recipe cookpad.japan Vongole with a Japanese Twist Vongole with a Japanese Twist This vongole was what I ate at a restaurant with a friend who promised me "an amazingly delicious pasta dish." It was so tasty because they used ginger instead of garlic. I tried to recreate the dish so many times and have failed, but it is getting close, so I wanted to share. There is no need to season with a lot of salt and pepper because of the saltiness from the clams (I hardly use any). If you generally take a long time to cook a dish, you can cook all the way to Step 5 before boiling the pasta. If the ginger you are using is newly harvested, use more (about 20 g) and top the dish with thin strips. For 2 servings. Recipe by Kechauru recipe cookpad.japan Spaghetti alle Vongole in Rosso Spaghetti alle Vongole in Rosso This is a pasta dish using early-spring asari clams, when they're at their best. If you don't add tomato sauce, it's vongole alle bianco. If you stop at Step 4, you have wine-steamed clams. Since it is a basic, I made it slowly and carefully. The important steps are steps 2 and 3. Be sure to cook the garlic, anchovies, chili pepper and clams slowly over low heat. If you take the clams out once they've opened, you can prevent them from toughening and retain their juicy plumpness. The sauce is salty, so the pasta boiling water is not salted. Recipe by Ayuna cookpad.japan Spaghetti alle Vongole in Rosso Spaghetti alle Vongole in Rosso This is a pasta dish using early-spring asari clams, when they're at their best. If you don't add tomato sauce, it's vongole alle bianco. If you stop at Step 4, you have wine-steamed clams. Since it is a basic, I made it slowly and carefully. The important steps are steps 2 and 3. Be sure to cook the garlic, anchovies, chili pepper and clams slowly over low heat. If you take the clams out once they've opened, you can prevent them from toughening and retain their juicy plumpness. The sauce is salty, so the pasta boiling water is not salted. Recipe by Ayuna cookpad.japan Udon Noodle Salad Udon Noodle Salad The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish. Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama cookpad.japan Udon Noodle Salad Udon Noodle Salad The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish. Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama cookpad.japan