Kang Leo's Vongole Pasta
A vongole pasta where clams are steamed with white wine and mirim, then the clear strained broth coats the noodles.
Ingredients needed 2 servings
Recipe
Cooking tips
- Remove each clam as soon as it opens to prevent overcooking and toughness.
- Strain the broth left after cooking the clams and use it as the sauce for tossing the pasta.
- If desired, add a pinch of saffron when boiling the clam broth to enhance aroma and color.
Recommended for
- Those who want to learn how to cook clams without making them tough.
- Those who want to make a pasta that highlights the savory depth of clam broth.
- Those looking for a seafood pasta to serve to guests.
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