Vongole pasta
Vongole, which means clam in Italian. Vongole pasta is a pasta that produces a light and clean taste thanks to the soup from clams. As it is a simple dish that depends on the taste of a clam, sincerity is needed, such as making good seaweeds and making a subtle taste with fresh clams. It's a dish that reads the basics, so if vongole pasta is delicious at a restaurant, other dishes are worth trusting.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Shellfish
    450g
  • If it's pasta
    250g
  • Garlic
    4piece
  • Water
    2TS
  • Extra Virgin Olive Oil
    suitably
  • parsley
    little
  • Salt
    suitably
  • ground pepper
    suitably
  • White wine
    2TS
Cooking Steps
STEP 1/6
Moss clams are soaked in salt water. You can use clams that are sold in bags after being removed.
STEP 2/6
Grease a pan with olive oil, chop and stir-fry 2 pieces of garlic, then add the peeled ramie clams and pour white wine and water. Cover and cook until the clams open their mouths. If the clams open their mouths and boil for too long, they become tough.
STEP 3/6
Remove the clams and strain the remaining soup through a sieve. Impurities from minced garlic, broken shells, and uncooked clams are filtered. Mix the soup with the clams again.
STEP 4/6
Ringguin noodles are boiled in boiling salt water with aldante and picked up.
STEP 5/6
Put olive oil in another pan, chop the remaining two garlics finely, and stir-fry them, then put in the ringguineas, clams, and soup and stir-fry them.
STEP 6/6
Season with salt and pepper and sprinkle with chopped Italian parsley.
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