Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, soup-style clam vongole. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Soup-Style Clam Vongole is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Soup-Style Clam Vongole is something which I’ve loved my whole life.
Steamed Clams Recipe This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and a squeeze. This is a paid AD by Hotpoint. A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak mop up the sauce.
To get started with this recipe, we must prepare a few ingredients. You can cook soup-style clam vongole using 14 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Soup-Style Clam Vongole:
- Get 100 grams Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
- Take 10 Manila clams
- Get 1 -1 1/2 cloves Garlic (coarsely chopped)…A
- Prepare 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))…A )
- Make ready 1 Red chili pepper (Chop up in round slices)…A
- Prepare 30 ml Extra virgin olive oil
- Take 30 ml White wine (sake is OK * avoid cooking sake)
- Prepare 200 ml Water…B
- Make ready 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
- Make ready 1/4 tsp Soy sauce (if desired)…B
- Prepare 1 Salt (to taste)
- Make ready 1 Pepper (to taste)
- Take 1 Black pepper (peppercorn or crushed) (to taste)
- Make ready 1 Italian parsley or dried parsley (if you have it at home)
The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil.
Instructions to make Soup-Style Clam Vongole:
- Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the de-salting especially well if you dig the clams from the ocean.
- De-grit and de-salt the clams well.
- Cut up the ingredients A as I noted above.
- In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt water).
- The amount of the salt put in at Step 4 determines the taste of the pasta. Please be precise. Once the water comes to a boil, reduce heat to very low heat and have it standing by.
- In a cold skillet, add the olive oil, garlic and the chopped up red chili pepper from Step 3 and sauté them over low heat until the garlic is fragrant.
- Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
- In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
- Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
- Meanwhile, put the pasta into the Step 4 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard. *Cook it over low heat.
- This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.
- When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.
- When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.
- Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.
- For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
- This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
- I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.
- You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.
- Is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor. - - https://cookpad.com/us/recipes/155812-clam-chowder-like-cream-pasta
- Is also a soup pasta, but includes spring cabbage. It's different, but very good. - - https://cookpad.com/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams
- Is "Clam Tomato Risotto". This is also an easy recipe with an authentic taste. Please give it a try… - - https://cookpad.com/us/recipes/153125-authentic-vongole-risotto
You can make this more soupy by adding a little Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Pour over them three-quarters of a bottle of white wine and let them cook until they Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. Italy's pasta with clams has the double distinction of being one of the world's great seafood dishes and one of its great pasta dishes.
So that’s going to wrap this up for this special food soup-style clam vongole recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
