Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, soup-style clam vongole. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little Rub some raw garlic on the toasted bread slices.
Soup-Style Clam Vongole is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Soup-Style Clam Vongole is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have soup-style clam vongole using 14 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Soup-Style Clam Vongole:
- Take 100 grams Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
- Make ready 10 Manila clams
- Make ready 1 -1 1/2 cloves Garlic (coarsely chopped)…A
- Prepare 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))…A )
- Get 1 Red chili pepper (Chop up in round slices)…A
- Take 30 ml Extra virgin olive oil
- Get 30 ml White wine (sake is OK * avoid cooking sake)
- Take 200 ml Water…B
- Prepare 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
- Make ready 1/4 tsp Soy sauce (if desired)…B
- Make ready 1 Salt (to taste)
- Prepare 1 Pepper (to taste)
- Prepare 1 Black pepper (peppercorn or crushed) (to taste)
- Make ready 1 Italian parsley or dried parsley (if you have it at home)
Serve with crusty bread to soak "mop" up the sauce. Scrub clams with a brush, and rinse well to remove sand. Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. recipes.
Steps to make Soup-Style Clam Vongole:
- Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the de-salting especially well if you dig the clams from the ocean.
- De-grit and de-salt the clams well.
- Cut up the ingredients A as I noted above.
- In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt water).
- The amount of the salt put in at Step 4 determines the taste of the pasta. Please be precise. Once the water comes to a boil, reduce heat to very low heat and have it standing by.
- In a cold skillet, add the olive oil, garlic and the chopped up red chili pepper from Step 3 and sauté them over low heat until the garlic is fragrant.
- Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
- In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
- Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
- Meanwhile, put the pasta into the Step 4 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard. *Cook it over low heat.
- This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.
- When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.
- When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.
- Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.
- For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
- This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
- I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.
- You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.
- Is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor. - - https://cookpad.com/us/recipes/155812-clam-chowder-like-cream-pasta
- Is also a soup pasta, but includes spring cabbage. It's different, but very good. - - https://cookpad.com/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams
- Is "Clam Tomato Risotto". This is also an easy recipe with an authentic taste. Please give it a try… - - https://cookpad.com/us/recipes/153125-authentic-vongole-risotto
Add wine, then clams; increase heat to high. Download Clam vongole stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Clams - Vongole Recipes by our Italian Grandmas! Clams, or Vongole, are a great shellfish that comes in many different sizes and shapes and can be used in many different types of dishes ranging from appetizers to main courses. Here we present a series of Clams Recipes that are easy to make.
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