Shin Dong-min's Bolognese Bianco Pasta
A chef's premium pasta dish featuring a rich, secret clam broth and menzuyu, perfectly emulsified into an olive oil sauce that clings flawlessly to the noodles.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you cook clams directly in oil and add water from the start, the seasoning may become too salty due to the natural salinity of the clams and their soaking state. The chef’s method of preparing broth separately ensures consistent, balanced flavor.
- Proper emulsification is key—when done right, the oil’s richness disappears and the sauce clings tightly to the noodles, creating a moist, luxurious mouthfeel. If emulsification doesn’t work well, try adding a tiny bit of butter.
- If Italian parsley isn’t available, finely chop Korean wild greens or mint leaves instead for a delicious fusion twist.
Recommended for
- Those who have repeatedly failed at making Bolognese pasta at home because the oil and sauce separated.
- Anyone wanting to enjoy pasta with deep, restaurant-quality clam essence permeating every strand of noodle.
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