Seungwoo Dad's Vongole Pasta
A deep and clean-tasting vongole pasta, made without failure by adding the flavor of chicken stock and onion to the refreshing umami of clams.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using fresh garlic sliced thinly just before cooking, rather than pre-minced garlic, allows the cut surfaces to interact with air, releasing a richer garlic aroma.
- Adding cooking oil to the pasta water only causes oil to float on the surface. The key to preventing sticking is to stir the noodles well for the first minute, rather than adding oil.
- There's no need to insist on using only Manila clams; using readily available and inexpensive clams like Japanese littleneck clams will result in a delicious dish.
- If you use a very generous amount of clams, you can omit the chicken stock and achieve a deep flavor solely from the clams' umami.
Recommended for
- Those who want to recreate the deep and refreshing pasta flavor of a restaurant at home.
- Those who want to perfectly prevent basic pasta cooking failures, from purging clams to boiling noodles.
- Those who want a one-bowl meal bursting with umami flavor from the harmony of chicken stock and clam broth.
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