Washing hands is a must before preparing the ingredients! Add water to the pasta before preparing the ingredients. That way, you can cook faster.

I'll cut the garlic into 0.2cm thick pieces and prepare the cheongyang peppers diagonally.

Put 2T of olive oil in a pan and stir-fry sliced garlic and cheongyang red pepper to add flavor. Stir-fry it on medium heat for about a minute.

Put the clams in the back stage first and turn the heat to high heat. Add white wine.

When the heat dies down, season with oyster sauce, salt, pepper and dry basil. Cover it like this and cook it over medium low heat for about 5 minutes.

If you add salt and olive oil when you boil the noodles, the balance of taste is good when you finish cooking, and the noodles are glossy.

If you cook it on the fire for about a minute with the Vongole soup made of the well-cooked noodles, you're done making Vongole pasta.
Sprinkle the prepared water parsley leaves and dry basil to add to the taste of the food.