Chilled Vongole Soup With Cappellini Recipe by cookpad.japan
Cooking Instructions 1 Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible. 2 You'll soon hear the 'click clacking' sound of the clams opening. 3 Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes. 4 Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator. 5 Grate the cucumber and garlic. 6 Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together. 7 Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes. 8 Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water. 9 Season the refrigerated clam soup with extra virgin olive oil and salt. 10 Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste. 1 Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible. 1 Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible. 2 You'll soon hear the 'click clacking' sound of the clams opening. 2 You'll soon hear the 'click clacking' sound of the clams opening. 3 Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes. 3 Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes. 4 Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator. 4 Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator. 5 Grate the cucumber and garlic. 5 Grate the cucumber and garlic. 6 Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together. 6 Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together. 7 Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes. 7 Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes. 8 Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water. 8 Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water. 9 Season the refrigerated clam soup with extra virgin olive oil and salt. 9 Season the refrigerated clam soup with extra virgin olive oil and salt. 10 Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste. 10 Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste. 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 Peanut butter oatmeal cookies Big Daddys Onion Ring Sauce Minestrone soup Palitaw Grilled Corn Salad Peanut butter oatmeal cookies Big Daddys Onion Ring Sauce Minestrone soup Palitaw Grilled Corn Salad Winter Squash Cabonara with Pancetta and Sage Gluten-free rice flour fig cake with cinnamon flavour Folding Method for Baumkuchen Brekky Pie lo-cal Moist and Delicious Sweet Potato Bites Refreshing Chicken Soup Stock (For Shio Ramen) Rolled Bread with Cream Papaya ball Minestrone soup Dad's Tuna Dip Winter Squash Cabonara with Pancetta and Sage Gluten-free rice flour fig cake with cinnamon flavour Folding Method for Baumkuchen Brekky Pie lo-cal Moist and Delicious Sweet Potato Bites Refreshing Chicken Soup Stock (For Shio Ramen) Rolled Bread with Cream Papaya ball Minestrone soup Dad's Tuna Dip