Soup-Style Clam Vongole

Source : Prepare The Clams By De-gritting Amp De-salting And Rinse The Shells Well To Remove Any Slime Or Dirt Do The De-salting Especially Well If You Dig...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 22, 2021

Step:

  1. Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the de-salting especially well if you dig the clams from the ocean.

    Soup-Style Clam Vongole recipe step 1 photo
  2. De-grit and de-salt the clams well.

    Soup-Style Clam Vongole recipe step 2 photo
  3. Cut up the ingredients A as I noted above.

    Soup-Style Clam Vongole recipe step 3 photo
  4. In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt 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 heat to very low heat 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 them over low heat until the garlic is fragrant.

    Soup-Style Clam Vongole recipe step 6 photo
  7. Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.

    Soup-Style Clam Vongole recipe step 7 photo
  8. In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.

    Soup-Style Clam Vongole recipe step 8 photo
  9. Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.

    Soup-Style Clam Vongole recipe step 9 photo
  10. 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.

  11. This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.

    Soup-Style Clam Vongole recipe step 11 photo
  12. When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.

  13. When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.

    Soup-Style Clam Vongole recipe step 13 photo
  14. Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.

  15. For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.

    Soup-Style Clam Vongole recipe step 15 photo
  16. This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.

  17. I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.

    Soup-Style Clam Vongole recipe step 17 photo
  18. You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.

    Soup-Style Clam Vongole recipe step 18 photo
  19. Is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor.

    https://cookpad.com/us/recipes/155812-clam-chowder-like-cream-pasta

  20. Is also a soup pasta, but includes spring cabbage. It's different, but very good.

    https://cookpad.com/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams

    Soup-Style Clam Vongole recipe step 20 photo
  21. Is "Clam Tomato Risotto". This is also an easy recipe with an authentic taste. Please give it a try...

    https://cookpad.com/us/recipes/153125-authentic-vongole-risotto

    Soup-Style Clam Vongole recipe step 21 photo

Ingredients

  1. 100 grams Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
  2. 10 Manila clams
  3. 1 -1 1/2 cloves Garlic (coarsely chopped)...A
  4. 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))...A )
  5. 1 Red chili pepper (Chop up in round slices)...A
  6. 30 ml Extra virgin olive oil
  7. 30 ml White wine (sake is OK * avoid cooking sake)
  8. 200 ml Water...B
  9. 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
  10. 1/4 tsp Soy sauce (if desired)...B
  11. 1 Salt (to taste)
  12. 1 Pepper (to taste)
  13. 1 Black pepper (peppercorn or crushed) (to taste)
  14. 1 Italian parsley or dried parsley (if you have it at home)

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