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Authentic Vongole Bianco Clam Pasta Recipe

Authentic Vongole Bianco Clam Pasta Recipe
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Prepare the ingredients before making Authentic Vongole Bianco Clam Pasta in your home. Then, follow these steps below to serve Authentic Vongole Bianco Clam Pasta for your family or friends.

Ingredients: Authentic Vongole Bianco Clam Pasta

  • 1 Manila clams
  • 100 grams Pasta (I recommend using 1.4-1.7 mm spaghetti or linguine)
  • 50 ml Extra virgin olive oil
  • 2 clove Garlic (coarsely chopped)
  • 1 Red chili peppers (sliced into rounds)
  • 1 Italian parsley (or chervil, parsley...coarsely chopped)
  • 50 ml White wine (sake is OK * avoid cooking sake)
  • 10 grams Salted butter
  • 1 Black pepper (peppercorn or crushed)
  • 1 Salt
  • 1 Pepper
  • 30 ml Water...A
  • 30 ml Cooking liquid from boiling pasta...A
  • 1 japanese teaspoon All purpose flour...A

How to Make Authentic Vongole Bianco Clam Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 29 steps you must follow to make Authentic Vongole Bianco Clam Pasta in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Refer to my journal on the 05/30/13 for how to prepare the clams. Please do "de-gritting & de-salting" well, or it will change the taste.
  • Step 3
  • Coarsely chop the garlic, Italian parsley, and red chili pepper as I noted above.
  • Step 4
  • In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water).
  • Step 5
  • 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.
  • Step 6
  • In a cold skillet, add the olive oil, garlic and the chopped red chili pepper from Step 3 and sauté them over low heat until the garlic is fragrant.
  • Step 7
  • Once the garlic from Step 6 starts to brown and fragrant, turn up the heat to medium-high. Add the clams from Step 1 and sauté it for about 10 seconds.
  • Step 8
  • In the skillet from Step 7, add the white wine and Italian parsley from Step 3. Cover the skillet and braise the ingredients over medium-low heat.
  • Step 9
  • Meanwhile, put the pasta into the Step 5 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so that the pasta is still a little hard. Cook it over low heat.
  • Step 10
  • If you boil it too long, the cooking water will get too salty, hence, the pasta will be too salty.
  • Step 11
  • [Please be careful] Leave the heat on low, before and after you put the pasta in the water. Do not let the water come to a rapid boil.
  • Step 12
  • Combine the ingredients A before the clams from Step 8 are done cooking. Use a measuring spoon to scoop up the pasta cooking water from Step 9.
  • Step 13
  • When the clams from Step 8 open up about 80-90%, remove the lid. If the clams are 100% open, they will be overcooked by the time all the steps are done.
  • Step 14
  • Right before the pasta is done cooking, add the ingredients A from Step 12 into the clams from Step 13 and turn up the heat to medium. Toss the ingredients in the air for about 15 seconds by jiggling the skillet.
  • Step 15
  • [Key point] Remove the skillet in Step 14 from heat immediately after the liquid starts to thicken or emulsifies.
  • Step 16
  • For an oil pasta, it is very important to emulsify the sauce. Because you will cook a small amount of pasta in a pot at home, the cooking liquid is a lot thinner than that of a restaurant.
  • Step 17
  • By adding some flour, the sauce emulsifies more easily. Very small changes, but it is very important and the pasta will cook up like at the restaurant.
  • Step 18
  • I normally use "the cooking water + flour", but to adjust the saltiness, use "the cooking liquid + water + flour".
  • Step 19
  • The ratio of the water and the cooking liquid varies according to the saltiness of the clams. Be careful not to simmer it too long or the water will be too salty.
  • Step 20
  • Once the pasta is cooked, turn the heat on the skillet from Step 14. Drain the pasta and add it in the sauce, toss them together over a little higher than low heat.
  • Step 21
  • I would eat it as is, but if you think it is weak tasting, sprinkle a small amount of rock salt (not listed) on top.
  • Step 22
  • Serve it on a plate and sprinkle with freshly ground black pepper and enjoy.
  • Step 23
  • Since the flavor is simple, the taste of the clams is amazing.
  • Step 24
  • The emulsified and thickened soup has plenty of clam flavor. It is so delicious!!
  • Step 25
  • It is very easy and simple to make. Just follow the procedure like the strength of the heat very carefully, and you should have the ultimate pasta just like a restaurant. Enjoy the wonderful Italian food at home.
  • Step 26
  • I have uploaded the "Authentic Vongole Rosso" recipe as well. Clam really goes well with tomato sauce.
  • Step 27
  • This is another recipe that I previously uploaded, "Vongole Bianco Soup Pasta Style". It's another kind of vongole that has a lot of soupy sauce.
  • Step 28
  • is "Clam Tomato Risotto". This is also an easy recipe with authentic taste. Please give it a try...
  • Step 29
  • is vongole bianco style simple pasta with oysters. I recommend this recipe for an oil pasta and/or bianco lovers.
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