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Authentic Vongole Rosso Clam Pasta Recipe

Authentic Vongole Rosso Clam Pasta Recipe
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Serving : 1
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Prepare the ingredients before making Authentic Vongole Rosso Clam Pasta in your home. Then, follow these steps below to serve Authentic Vongole Rosso Clam Pasta for your family or friends.

Ingredients: Authentic Vongole Rosso Clam Pasta

  • 1 Manila clams
  • 100 grams Pasta (either short or long...I used linguine in the photos)
  • 40 ml Extra virgin olive oil
  • 2 clove Garlic (coarsely chopped)...A
  • 1/3 Onion (coarsely chopped)...A
  • 1 Italian parsley (or chervil, parsley...coarsely chopped)
  • 1 Red chili peppers (sliced into rounds)
  • 60 ml White wine (sake is OK * avoid cooking sake)
  • 1/2 can Canned tomato (diced)
  • 1/4 Consomme bouillon cube
  • 1 tablespoon... refer to step 20 Tomato paste (it changes the taste, but you can omit it)
  • 1 Salt and pepper...C
  • 1 Black pepper (peppercorn or crushed)

How to Make Authentic Vongole Rosso Clam Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Authentic Vongole Rosso Clam Pasta in your home by yourself.

    Step 1
  • Work through the de-gritting and de-salting especially well if you dig the clams from the ocean.
  • Step 2
  • De-grit and de-salt the clams well!
  • Step 3
  • Cut up the ingredients A as I noted above. Chop the Italian parsley to desired sizes.
  • 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 the heat to very low and have it standing by.
  • Step 6
  • In a cold skillet, add the olive oil, garlic, and the chopped up red chili pepper from Step 3 and sauté it over low heat until the garlic is fragrant.
  • Step 7
  • Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through.
  • Step 8
  • The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important.
  • Step 9
  • Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds.
  • Step 10
  • Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients.
  • Step 11
  • When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate.
  • Step 12
  • Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat.
  • Step 13
  • Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion).
  • Step 14
  • 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.
  • Step 15
  • When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat.
  • Step 16
  • Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat.
  • Step 17
  • Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste.
  • Step 18
  • Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy.
  • Step 19
  • The combination of the rich flavor of the tangy tomato sauce and the clams is the best.
  • Step 20
  • The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious.
  • Step 21
  • An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it.
  • Step 22
  • I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon.
  • Step 23
  • This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people.
  • Step 24
  • I posted an authentic "Vongole Bianco" as well..
  • Step 25
  • is "Clam Tomato Risotto". This is also an easy and authentic taste.
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