These are the ingredients for making vongole pasta. 1 bottle of zarotti vongole, peperoncino, spaghetti noodles, grinder whole pepper, extra-vergine olive oil, and a little salt are needed If you have basil, parsley, cheese powder, and tomatoes, it's good to put them in

First, put 200g of spaghetti in salt water in one pan and boil it well.

While the noodles are cooking in one pan, put olive oil in the other pan and stir-fry pepperoncino and garlic well.

I only had garlic powder at home, so I stir-fried pepperoncino first, then added some water and stir-fried garlic powder.

And one bottle of Jarotti vongole, please. I'm going to put in the broth. Jarrotti vongole has salt in it, but it contains only a small amount, so even the broth is not salty, so add all of it. The recipe for Vongole pasta is detailed next to the jar of Jarotti Vongole, so you can refer to it and make it.

Season the pepper and salt, please. He took a picture and opened the lid. I burst into laughter because it said to use grinder pepper in a cool way

I put a lot of pepper because it's seasoned well. Then add the wine and blow away the smell. Since there was no wine, I had soju instead. I think you can add raspberry wine.

Then add the spaghetti noodles and mix them well. It would be good to sprinkle cheese powder according to your preference. I skipped the cheese powder. If you want to add cheese, please reduce the salt a little in the front. If you think you need more oil, add a little more olive oil.

Lastly, add basil and parsley. I don't like basil, so I replaced it with parsley.

Then, put it on a plate and eat it deliciously. The Jarotti vongole size is a bit small, so I thought it would be nice if it was a big clam. When I cooked it, it felt like I was chewing small clams, and it felt like minced meat, so the texture was good. Olive oil and clams are added to make aglio e olio spaghetti with a chewy taste.