Spaghetti Alle Vongole In Rosso Recipe by cookpad.japan
Cooking Instructions 1 Prep: Soak the clams in salted water for 1 to 2 hours to make them spit out the sand. Finely chop the garlic and anchovies. Slice the chili pepper into thin rounds. 2 Put the olive oil, garlic, ancovies and chili pepper into a pan and cook slowly over low heat for 3 to 4 minutes until fragrant. 3 When the olive oil starts to make cracking sounds, add the parsley and clams. Add the white wine, cover with a lid and steam-cook over low heat. 4 When about half the clams have opened up, remove the lid and start taking the clams out, starting with the opened ones. As you take them out the other clams should open up too. 5 When all the clams have been removed, add the canned tomatoes and 1-2 ladles full of pasta cooking water to the same pan. Simmer over medium-high heat until reduced. 6 (Adjust the amount of cooking water depending on the saltiness of the sauce). 7 Put the clams back into the pan, along with the cooked pasta (cooked for 1 minute less than package directions). Add plenty of garlic powder. 8 (The pasts absorbs the sauce right away, so mix it up immediately and quickly.) 9 Transfer to serving plates, drizzle a little extra virgin olive oil, and enjoy. 1 Prep: Soak the clams in salted water for 1 to 2 hours to make them spit out the sand. Finely chop the garlic and anchovies. Slice the chili pepper into thin rounds. 1 Prep: Soak the clams in salted water for 1 to 2 hours to make them spit out the sand. Finely chop the garlic and anchovies. Slice the chili pepper into thin rounds. 2 Put the olive oil, garlic, ancovies and chili pepper into a pan and cook slowly over low heat for 3 to 4 minutes until fragrant. 2 Put the olive oil, garlic, ancovies and chili pepper into a pan and cook slowly over low heat for 3 to 4 minutes until fragrant. 3 When the olive oil starts to make cracking sounds, add the parsley and clams. Add the white wine, cover with a lid and steam-cook over low heat. 3 When the olive oil starts to make cracking sounds, add the parsley and clams. Add the white wine, cover with a lid and steam-cook over low heat. 4 When about half the clams have opened up, remove the lid and start taking the clams out, starting with the opened ones. As you take them out the other clams should open up too. 4 When about half the clams have opened up, remove the lid and start taking the clams out, starting with the opened ones. As you take them out the other clams should open up too. 5 When all the clams have been removed, add the canned tomatoes and 1-2 ladles full of pasta cooking water to the same pan. Simmer over medium-high heat until reduced. 5 When all the clams have been removed, add the canned tomatoes and 1-2 ladles full of pasta cooking water to the same pan. Simmer over medium-high heat until reduced. 6 (Adjust the amount of cooking water depending on the saltiness of the sauce). 6 (Adjust the amount of cooking water depending on the saltiness of the sauce). 7 Put the clams back into the pan, along with the cooked pasta (cooked for 1 minute less than package directions). Add plenty of garlic powder. 7 Put the clams back into the pan, along with the cooked pasta (cooked for 1 minute less than package directions). Add plenty of garlic powder. 8 (The pasts absorbs the sauce right away, so mix it up immediately and quickly.) 8 (The pasts absorbs the sauce right away, so mix it up immediately and quickly.) 9 Transfer to serving plates, drizzle a little extra virgin olive oil, and enjoy. 9 Transfer to serving plates, drizzle a little extra virgin olive oil, and enjoy. 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 Butter Dip Biscuits Slow Cooker Mexican Chicken Vickys Spooky Halloween Cake Pops! GF DF EF SF NF Vickys Halloween Apples - With Bite! GF DF EF SF Absolutely Perfect, Never-Fail, Drop-on-the-Floor PieCrust Butter Dip Biscuits Slow Cooker Mexican Chicken Vickys Spooky Halloween Cake Pops! GF DF EF SF NF Vickys Halloween Apples - With Bite! GF DF EF SF Absolutely Perfect, Never-Fail, Drop-on-the-Floor PieCrust Sweet Garlic Pepper Vinaigrette A Pretty Yellow Egg Soboro (for Bento) Sheree's Vegetable/ Potato Samosas Scallop and Tomato Pasta Divine Deviled Eggs Divine Deviled Eggs Tomato Sauce Pasta Made In One Pan Peanut Butter Swirl No Bake's 411 Tuna Casserole Chicken Bacon Ranch Pasta Sweet Garlic Pepper Vinaigrette A Pretty Yellow Egg Soboro (for Bento) Sheree's Vegetable/ Potato Samosas Scallop and Tomato Pasta Divine Deviled Eggs Divine Deviled Eggs Tomato Sauce Pasta Made In One Pan Peanut Butter Swirl No Bake's 411 Tuna Casserole Chicken Bacon Ranch Pasta