Spaghetti alle Vongole, or as we call it "Bongore" (ボンゴレ), is an Italian clam pasta dish which is very popular in Japan.
You may wonder why I'm sharing an Italian recipe as I mostly share Japanese recipes here on my blog.
Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor.
Ingredients of Shijimi Clam Pasta, alle Vongole Style
- It's 200 grams of Pasta.
- Prepare 400 ml of Shijimi clams.
- Prepare 2 clove of Garlic.
- It's 2 of Takanotsume.
- Prepare 2 tbsp of Olive oil.
- You need 100 ml of Sake.
- You need 300 ml of Pasta cooking water.
- You need 1 dash of Kombu tea.
- Prepare 1 dash of Parsley.
- You need 1 dash of Coarsely ground black pepper.
Shijimi Clam Pasta, alle Vongole Style step by step
- Boil the pasta in plenty of water with salt. Reserve some of the cooking water..
- Add the olive oil, garlic, and takanotsume to a frying pan and heat. Once it becomes aromatic, add the clams, pour in the sake, cover with a lid, and steam cook..
- Once the clams have opened add the pasta and mix everything together. Add the pasta cooking water and taste. Adjust the flavor with kombu tea and pepper..
- Transfer to a serving plate, garnish with minced parsley, and it's complete..
Pasta Alle Vongole is a tasty pasta recipe that is a go-to for many Sicilians. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. Linguine pasta alle vongole (linguine with clams). Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list.
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