【香り抜群プロのスープスパ】桝谷の“出汁が決め手”ボンゴレ《〇〇をたった３g入れてプロの味☆》酒蒸しでうま味倍増！お好みで具材も足せるシンプルレシピです【１０分で完成♪】

This time, I made "Spaghetti Vongole," a Masutani-style dish where dashi is the key. ↓Subscribe here↓ ※Scheduled to be released every Tuesday and Friday https://www.youtube.com/@user-fp3kr9u... 🌟 Check here for membership! 👉    / @user-fp3kr9um6b   Spaghetti Vongole (1 serving) Ingredients 100g Pasta 200g Clams 5 Shiso Leaves 10g Rock Salt per 1L of Water 20g Unsalted Butter 1 tsp Garlic Oil 100cc Water 2 tbsp White Wine (Cooking Sake) Pancetta 1/2 slice (Thinly Sliced ​​Bacon) 1 tbsp Chinese Dashi Stock Powder・Pinch of chopped nori seaweed (as much as you like) [Directions] ① Boil water, add rock salt, and add the pasta. ② Add the garlic in oil and sauté over low heat. ③ Finely chop the pancetta (bacon) and add it to ②. ④ When the garlic is lightly fragrant, add the clams. ⑤ Add the white wine, unsalted butter, water, and Chinese soup stock, cover, and cook over medium-high heat until the clams open (approximately 2-3 minutes). ⑥ Finely chop the shiso leaves. ⑦ Remove the pasta from the cooking time by 30 seconds, add the clams, and add to the frying pan with the other ingredients, and toss over medium heat. 　Add arrabbiata oil to taste for a spicy kick. ⑧ Add the shiso leaves and toss until the pasta is well combined. Turn off the heat. ⑨ Place on a plate, top with chopped nori, and you're done! Osteria Lucca♡Higashi 4-chome Original T-shirt (worn by Mr. Masutani in the video) Currently on sale for 30% off! https://osterialucca.stores.jp/items/... [Osteria Lucca♡Higashi 4-chome Website] https://www.osteria-lucca.com/index.h... [Osteria Lucca♡Higashi 4-chome Instagram]   / osteria_luccah4   #ShuichiroMasutani #OsteriaLucca #Recipes #SimpleRecipes #Italian #ItalianFood #SpaghettiVongole #SoupPasta