Vongole with a Japanese Twist Tagliolini Con Zucchini E Vongole at Tavola Tavola "This Italian Restaurant (with a slight Japanese twist) is definitely one of my favs! Tonight was my third time to Tavola Tavola, and I was just as impressed with their food and service as… NAUTA Berlín: Peruvian cuisine with a Japanese twist.. Jiménez gives it a very tasteful twist by adding vongole, sweet potato cubes and chili caviar.

Ingredients of Vongole with a Japanese Twist

  1. Prepare 1 bag of Manila clams.
  2. It's 15 grams of Ginger.
  3. You need 50 ml of Sake (or white wine).
  4. It's 10 of + 5 grams Butter.
  5. Prepare 1 of few drops Soy sauce.
  6. Prepare 1 of Salt and pepper.
  7. You need 200 grams of Pasta.

Vongole with a Japanese Twist step by step

  1. Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes. Julienne the ginger..
  2. Boil water in a large pot and add a good amount of salt (not listed). Cook the pasta. I recommend checking the doneness one minute earlier than the package directions..
  3. Melt 10 g of butter in a pan and sauté the ginger from step 1 over low heat. This will bring out the fragrance of the ginger..
  4. Once you add the well washed clams to the pan, turn the heat to high. Pour sake and cover immediately. (It is best to cook shellfish over high heat.).
  5. Once the clams are open, turn off the heat and set the pan aside. (Clams will harden if overcooked.).
  6. Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter. Mix quickly. Taste and adjust the seasoning with salt and pepper as desired..
  7. Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed..

She made this great looking pasta and clams in white wine also known as pasta alle vongole in vino. Linguine Alle Vongole with a Slight Japanese Twist Cooking clams used to scare me because, well, they're in a shell and I can't see what I'm cooking! But after I made this for the first time, I was instantly hooked to… To follow, the spaghetti with clams and chilli incorporates numbing Sichuan spice — using peppercorn-infused Italian olive oil — into the classic Italian spaghetti alle vongole for a simple twist we wish we had tried ourselves earlier. A tangy passionfruit sorbet was served immediately as palate cleanser to prepare for the main event ahead. The lovely people at Barilla decided to challenge me as well.

Get Latest Recipe : HOME