Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, soup-style clam vongole. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Soup-Style Clam Vongole is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Soup-Style Clam Vongole is something which I’ve loved my whole life.
Chef Theo Randall shows you how to make a delicious sharing soup of vongole. He shows you how to cook the clams, prepare the garlic, courgette and pasata before blending together and dishing out for your guests. The clams release some water, which is the base for the soup.
To begin with this particular recipe, we have to 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:
- Take 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
- Make ready 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))…A )
- Take 1 Red chili pepper (Chop up in round slices)…A
- Make ready 30 ml Extra virgin olive oil
- Prepare 30 ml White wine (sake is OK * avoid cooking sake)
- Get 200 ml Water…B
- Prepare 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
- Prepare 1/4 tsp Soy sauce (if desired)…B
- Prepare 1 Salt (to taste)
- Get 1 Pepper (to taste)
- Prepare 1 Black pepper (peppercorn or crushed) (to taste)
- Prepare 1 Italian parsley or dried parsley (if you have it at home)
A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce. Scrub clams with a brush, and rinse well to remove sand. Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
Steps 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
Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Divide the soup among heated soup bowls, drizzle with the remaining oil, sprinkle with parsley and serve with a slice of toast floating on top. Linguine with fresh clams in a briny garlic white wine sauce (vongole) sounds like a fancy dinner but is really one of the easiest for any level of cook. Easy Linguine with Clam Sauce (Linguine con Vongole).
So that is going to wrap this up for this exceptional food soup-style clam vongole recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
