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.
Ingredients needed 1 servings
Recipe
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.
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.
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