Vongole pasta made of bronze clam meat without peperocino
There is no peperocino either. There are no clams. But I want to eat vongole pasta! So I thought. It's a Korean-style Vongole pasta recipe using dongjuk clams and cheongyang peppers stored in the freezer~~
1 serving
Within 30 minutes
김모모
Ingredients
  • an oriental bamboo shell
    15ea
  • Garlic
    10ea
  • Cheongyang red pepper
    3ea
  • If it's spaghetti
    1serving
  • Salt
    little
  • White wine
    1/2cup
Cooking Steps
STEP 1/7
Chop garlic and chop Cheongyang red pepper into appropriate sizes
STEP 2/7
Remove the porridge from the freezer and wash the clams in the water
STEP 3/7
Boil the copper porridge in water, white wine, salt and minced garlic (1/3). Then, start boiling spaghetti!
STEP 4/7
When the dongjuk mouth opens, turn off the heat and remove the clam meat. Please leave 1T of boiled clam broth separately.
STEP 5/7
In a pan covered with olive oil, stir-fry minced garlic (2/3)
STEP 6/7
After adding the clam meat, add a little bit of white wine and the rest of the clam broth
STEP 7/7
When the alcohol flies away, add the boiled spaghetti and Cheongyang red pepper, season with salt, and stir well to complete the +_+
If you are using a biological clam, you can put the clam together with the shell at the timing of adding the clam meat. However, if you use frozen clams as I cooked, there may be a problem with seaweeds, so it is better to boil them and use only a little bit of shellfish and broth. This way, even though the visuals are less vongole-like, the shells don't break while cooking and don't get chewed on spaghetti.. In that sense, it's better to eat ^^
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