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Soup-style Clam Vongole Recipe

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

Ingredients: Soup-Style Clam Vongole

  • 100 grams Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
  • 10 Manila clams
  • 1 -1 1/2 cloves Garlic (coarsely chopped)...A
  • 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))...A )
  • 1 Red chili pepper (Chop up in round slices)...A
  • 30 ml Extra virgin olive oil
  • 30 ml White wine (sake is OK * avoid cooking sake)
  • 200 ml Water...B
  • 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
  • 1/4 tsp Soy sauce (if desired)...B
  • 1 Salt (to taste)
  • 1 Pepper (to taste)
  • 1 Black pepper (peppercorn or crushed) (to taste)
  • 1 Italian parsley or dried parsley (if you have it at home)

How to Make Soup-Style Clam Vongole

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Soup-Style Clam Vongole 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
  • De-grit and de-salt the clams well.
  • Step 3
  • Cut up the ingredients A as I noted above.
  • Step 4
  • 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).
  • 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 up 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, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
  • Step 8
  • In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
  • Step 9
  • Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
  • Step 10
  • 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 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • 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.
  • Step 14
  • 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.
  • Step 15
  • For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
  • Step 16
  • This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
  • Step 17
  • I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.
  • Step 18
  • You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.
  • Step 19
  • is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor.
  • Step 20
  • is also a soup pasta, but includes spring cabbage. It's different, but very good.
  • Step 21
  • is "Clam Tomato Risotto" . This is also an easy recipe with an authentic taste. Please give it a try...
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