川越シェフのレストラン仕立てのボンゴレパスタ

Vongole Bianco ◾️Ingredients •100g pasta (1.6mm) •300g clams •1.5 cloves of garlic •1 tablespoon of white wine •5 tablespoons of water •Half a chili pepper •Basil •Parsley •White pepper •Olive oil •Salt ■How to make ①Soak the clams in slightly salted water for 1 hour or so to remove the sand. ②Add olive oil and crushed garlic to a frying pan to bring out the flavor and aroma. ③When the garlic has taken on a moderate color, add the chili peppers and lightly heat, then add the clams that have been de-sanded and washed. ④Next, add white wine diluted with water, cover, and steam the clams. ⑤When the clams have opened, add chopped parsley and basil, and simmer lightly to make the sauce. ⑥Taste the sauce from step ⑤, remove the clams and remove the meat from the shells. ⑦ Mix the boiled pasta with the sauce from ⑤, add a little unsalted butter and olive oil to add flavor. ⑧ Finally, serve the pasta on a plate and top with the set aside clams to finish. Sister channel "Kawagoe Chef Daze." ↓    / @kawagoechef_daze   Also on X and TikTok! ↓ [Kawagoe Tatsuya Official TikTok]   / kawagoechefdayo   [Kawagoe Tatsuya Official X] https://x.com/kawagoechefdayo