Modu Recipes

Ttukdak Hyung's Steamed Jewel Clams with White Wine and Vongole Pasta

A savory and spicy steamed clam and Vongole pasta dish, seasoned with creamy butter sauce and finished with a kick from Cheongyang peppers.

🙋 Recommended for

  • ⭐ Those who want to make noodle and snack dishes like steamed clams and Vongole pasta properly at home.
  • ⭐ Those who enjoy the combination of clams and pasta.
  • ⭐ Those who want to consistently make braised or steamed dishes where the seasoning penetrates deeply.

Ingredients needed 🛒2 servings

  • Water: 2.5L
  • Salt: 5 tablespoons
  • Jewel Clams: 800g
  • Olive Oil: 3 tablespoons
  • Onion: 150g
  • Garlic: 40g
  • Butter: 30g
  • Jewel Clams
  • White Wine: 180g
  • Salt: 0.1 tablespoon
  • Parsley: 5g
  • Cheongyang Pepper: 20g
  • Water: 2L
  • Salt: 3 tablespoons
  • Pasta Noodles: 250g

Recipe 🍳

  1. Purge the jewel clams. Add water to a bowl. Add salt to the bowl. Stir until the salt dissolves. Place a sieve in the bowl. Add the jewel clams. Cover and purge for half a day.
  2. Make the steamed jewel clams with white wine. Add olive oil to a pan. Add the onion to the pan. Add the garlic to the pan. Add the butter to the pan. Sauté until the garlic is golden brown. Add the jewel clams to the pan. Add the white wine to the pan. Add salt to the pan. Cover and simmer for 5 minutes. Add parsley to the pan. Add the Cheongyang pepper and finish.
  3. Make the Vongole pasta. Remove the steamed jewel clams. Add the cooked pasta noodles to the steamed jewel clam broth. Stir-fry well. Plate the Vongole pasta. Garnish with parsley powder to finish.
  1. Prepare noodles or rice cakes and season.
  2. Cook the main ingredients, then mix or simmer with noodles.
  3. Check consistency and seasoning, then serve immediately.

Cooking tips 💡

  • The measurements and steps are based on the blog post. Adjust cooking time slightly depending on heat and pan size.

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Jewel ClamsOlive OilOnionGarlicButterWhite WineCheongyang PepperPasta Noodles
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