Authentic Vongole Rosso Clam Pasta Recipe by cookpad.japan
Cooking Instructions 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 25 1 Work through the de-gritting and de-salting especially well if you dig the clams from the ocean. 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! 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. 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). 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. 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. 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. 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. 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. 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. 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. 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. 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). 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 23 This recipe calls for a lot of sauce. 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