Ttukdak Hyung's Clam Ferment Alio Olio

Name: Ttukdak Hyung's Clam Ferment Alio Olio
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 serving cooked pasta; Individual garlic cloves (thinly sliced); Generous amount of olive oil; Appropriate amount of homemade clam ferment; Crushed red pepper

A fusion oil pasta that perfectly recreates the unique seafood flavor of Vongole pasta by harmoniously adding savory fermented homemade clam ferment to an olive oil base infused with plenty of garlic aroma.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

PastaGarlicClam FermentOlive Oil

Ingredients needed 1 servings

Shop ingredients on Coupang(Ad)

Pasta Garlic Clam Ferment Olive Oil

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1 serving cooked pasta

Individual garlic cloves (thinly sliced)

Generous amount of olive oil

Appropriate amount of homemade clam ferment

Crushed red pepper

Recipe

Thinly slice the whole garlic cloves and set aside. Boil the pasta in salted water until al dente according to your preference, then drain and set aside.
Generously pour good quality olive oil into a frying pan over low heat. Add the prepared sliced garlic and cook until lightly golden, allowing the garlic aroma to infuse into the oil.
Once the garlic is fragrant and aromatic, add the pre-boiled pasta and the homemade clam ferment, finely chopped with scissors, to the pan.
Vigorously shake the pan to quickly emulsify (mantecare) the pasta, savory oil, and salty clam ferment so they blend together without separating.
Season the dish solely with the natural saltiness of the clam ferment. Just before turning off the heat, sprinkle with crushed red pepper to your liking for a touch of spice and finish.

Add thinly sliced garlic to a pan with olive oil and gently toast over low heat until golden brown to lock in the aroma.
Add cooked pasta and finely chopped clam ferment, then stir-fry while emulsifying the oil and pasta so they don't separate.
Adjust the final seasoning using only the saltiness of the clam ferment, then sprinkle with spicy crushed red pepper to taste and mix.

Cooking tips

The saltiness of the clam ferment itself is excellent, so there's no need to add salt separately like in regular pasta. Adjusting only the amount of chopped clam ferment to season the oil pasta is the secret to achieving an authentic Vongole-like taste.
When adding the pasta to the pan and stir-frying, adding 1-2 tablespoons of the hot pasta water used for boiling will help the olive oil and clam ferment juices coat the pasta smoothly, resulting in a more moist and perfectly textured pasta.

Recommended for

Those who want to quickly recreate the deep flavor of Vongole oil pasta at home without the hassle of cleaning fresh clams.
Those who want to add a sophisticated Korean umami and savory sea aroma to a plain and bland regular Alio Olio.

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Ttukdak Hyung's Clam Ferment Alio Olio

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒1 servings

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

Recommended for