Ttukdak Hyung's Clam Ferment Alio Olio

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.