Wash clams in cold water and soak them in cold water for a while. Cut the whole garlic on the side and prepare the cheongyang pepper. Just pick the top of the cherry tomatoes and wash them and drain them. There's nothing else to prepare. Other vegetables don't go in at all. First, put a lot of water in a large pot and boil it. I'm going to boil pasta. Add enough olive oil to the other pan and stir-fry sliced garlic, pepper, and cheongyang pepper. Stir-fry sliced garlic until golden.

Then, add the clams that were washed.

Please put white wine in here. If you add white wine, the soup tastes more savory, but it also catches the smell and fishy taste.

And add cherry tomatoes and stir-fry them together. In the meantime, when the water to boil the noodles boils, add salt and boil the pasta noodles.

Add pepper and salt, season and add herb powder. In the meantime, the noodles must have been almost boiled.

The clams are slowly opening their mouths and making noises. Add 2 tablespoons of noodles. And boil it again.

If the clam's mouth is open, add 2 tablespoons of noodles

Add the boiled pasta noodles, please. Add Parmesan cheese powder and stir-fry it as if it's boiling.

Vongole pasta, which is perfect for the taste of Koreans with the aroma of tomatoes and the flavor of clams, has been completed. It's a pasta with its own soup. This sauce also plays its role.

Add a lot of sauce to the plate, then add the noodles and clams.

Usually, they put basil or mint on top, but I put perilla leaves on top. Perilla leaves also make great herbs. Chop the perilla leaves and put them as toppings.

Lastly, sprinkle Parmesan cheese powder and olive oil before serving.

Vongole pasta with a rich flavor of perilla leaves has been completed. Put baguette bread on top and dip it in the sauce~~~ It's really good.