Main ingredients 🥩
Pasta noodlesClamsGarlicOnionPeperoncinoTomatoWhite wineOlive oilItalian parsleyFish sauce
Striker Chef's Vongole Pasta
A restaurant-level pasta that maximizes the refreshing umami of clams and the flavor of olive oil, with a touch of fish sauce for depth.
🙋 Recommended for
- ⭐ Those who want to enjoy a moist and flavorful oil-based pasta as good as an Italian restaurant at home.
- ⭐ People looking for a clean, refreshing umami dish to enjoy with wine.
Ingredients needed 🛒1 servings
- Pasta noodles (spaghetti) 100g
- Purged clams (e.g., manila clams) 1 handful
- Garlic 5 cloves
- Onion 1/4 piece
- Peperoncino 3~4
- Tomato 1/2 piece
- White wine 50ml
- Olive oil generous amount
- Italian parsley a little
- Fish sauce 1 teaspoon
- Salt a little
Recipe 🍳
- Bring a pot of water to a boil, add plenty of salt, and cook the pasta noodles for about 7 minutes, which is 1 minute less than the recommended time.
- Score a cross on the tomato, blanch in boiling water for 30 seconds, then cool in ice water. Remove the skin and seeds, and chop into coarse pieces.
- Slice the garlic, and finely chop the onion and Italian parsley.
- Heat olive oil in a pan, sauté the sliced garlic over low heat until golden, then add the chopped onion and peperoncino to release fragrance.
- Add the purged clams and pour in the white wine, then immediately cover with a lid and cook until the clams open.
- Once the clams open, remove them immediately to prevent them from becoming tough, and cover to keep from drying out.
- Add the cooked pasta to the remaining clam broth and toss. When the liquid reduces, add extra virgin olive oil and pasta water, stirring vigorously to emulsify.
- Reduce the heat, add the prepared tomato, chopped parsley, and the reserved clams. Add a splash of fish sauce to adjust seasoning, and finish.
- Cook the pasta slightly less than al dente.
- Blanch the tomato, remove skin and seeds, and chop. Prepare garlic and onion.
- Sauté garlic, onion, and chili, then add clams and wine, cover, and cook.
- Once the clams open, remove them first and set aside.
- Add the pasta to the broth, then add oil and pasta water, stirring vigorously to emulsify.
- Combine with clams, tomato, and parsley, and add fish sauce for umami to finish.
Cooking tips 💡
- The key is to remove the clams as soon as they open to prevent toughness, then add them back at the end.
- The emulsification process is crucial: add pasta water and stir vigorously so the sauce and oil blend into a creamy, milky consistency without separating.
- A tiny bit of fish sauce or salted fish sauce at the end enhances umami without ruining the authentic flavor.
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