Vongole pasta with plenty of chives and cherry tomatoes
The basic texture and color of vongole pasta are enhanced by adding nutritional chives and cherry tomatoes, which are seasonal ingredients for summer. The point is that you can make an easy and wonderful dish with ingredients that you can easily see anywhere.
1 serving
Within 30 minutes
칸토리
Ingredients
  • If it's spaghetti
    100g
  • Salt
    1TS
  • Garlic
    3piece
  • Manila clam
    200g
  • cherry tomato
    5ea
  • Nutritional chives
    20g
  • White wine
    100ml
  • dry parsley
    1/2ts
Cooking Steps
STEP 1/6
Cut cherry tomatoes in half, then cut them into a cross shape and prepare them in cube size. Chop the chives into 0.3cm to 0.5cm pieces. Slice garlic into slices.
STEP 2/6
Add water and salt, simmer, add noodles and boil for 6 minutes and 30 seconds. After boiling, pour water into the strainer to drain and coat the noodles with olive oil.
STEP 3/6
Pour two tablespoons of oil into the pan and cook the garlic first. Cook on a slightly higher heat than medium heat. Cook sliced garlic until lightly browned.
STEP 4/6
Don't turn down the heat, add the clams and stir quickly two or three times, then add the white wine. As the clam mouth opens, the juice comes out and the alcohol in the wine flies away.
STEP 5/6
When the clams are all open, add the noodles and stir them quickly, then add chives and mix them. Next, reduce the heat to medium to allow the gravy to permeate the noodles.
STEP 6/6
Remove from heat, add cherry tomatoes and stir two or three times to complete. The cherry tomato skin touching the hot pan becomes mushy and slightly sweet, improving the texture. Sprinkle dry parsley after completion.
The water that boils the noodles needs to taste salty like seawater to make the noodles taste salty!
Cooking review
4.00
score
  • 376*****
    score
    I can make pasta with chives^^ If you don't have white wine, can I not put it in? Or should I put in another type of alcohol?
    2018-01-18 10:51
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