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Fast Guide to Producing 5-Star Authentic Vongole Rosso Clam Pasta

Wishing to eat Authentic Vongole Rosso Clam Pasta a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear ways on producing a Authentic Vongole Rosso Clam Pasta like a famous chef made.

Authentic Vongole Rosso Clam Pasta

We hope you got benefit from reading it, now let's go back to authentic vongole rosso clam pasta recipe. To cook authentic vongole rosso clam pasta you only need 13 ingredients and 25 steps. Here is how you do it.

To cook an extraordinary Authentic Vongole Rosso Clam Pasta, here are the components required:

  1. Use 1 of Manila clams.
  2. You need 100 grams of Pasta (either short or long...I used linguine in the photos).
  3. Prepare 40 ml of Extra virgin olive oil.
  4. Prepare 2 clove of Garlic (coarsely chopped)...A.
  5. Provide 1/3 of Onion (coarsely chopped)...A.
  6. Use 1 of Italian parsley (or chervil, parsley...coarsely chopped).
  7. Provide 1 of Red chili peppers (sliced into rounds).
  8. Use 60 ml of White wine (sake is OK * avoid cooking sake).
  9. Take 1/2 can of Canned tomato (diced).
  10. Prepare 1/4 of Consomme bouillon cube.
  11. Use 1 of tablespoon... refer to step 20 Tomato paste (it changes the taste, but you can omit it).
  12. You need 1 of Salt and pepper...C.
  13. Prepare 1 of Black pepper (peppercorn or crushed).

After preparing the components, now you are ready to prepare your 5-star Authentic Vongole Rosso Clam Pasta by following the instructions on this section:

  1. Work through the de-gritting and de-salting especially well if you dig the clams from the ocean..
  2. De-grit and de-salt the clams well!.
  3. Cut up the ingredients A as I noted above. Chop the Italian parsley to desired sizes..
  4. In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water)..
  5. 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 the heat to very low and have it standing by..
  6. In a cold skillet, add the olive oil, garlic, and the chopped up red chili pepper from Step 3 and sauté it over low heat until the garlic is fragrant..
  7. Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through..
  8. The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important..
  9. Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds..
  10. Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients..
  11. When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate..
  12. Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat..
  13. Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion)..
  14. 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..
  15. When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat..
  16. Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat..
  17. Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste..
  18. Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy..
  19. The combination of the rich flavor of the tangy tomato sauce and the clams is the best..
  20. The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious..
  21. An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it..
  22. I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon..
  23. This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people..
  24. I posted an authentic "Vongole Bianco" as well.. https://cookpad.com/us/recipes/148897-authentic-vongole-bianco-clam-pasta.
  25. Is "Clam Tomato Risotto". This is also an easy and authentic taste. https://cookpad.com/us/recipes/153125-authentic-vongole-risotto.

My favourite pasta with clams is using cherry tomatoes, just gives that bit of colour and subtle flavour. The main ingredient for a 'real' pasta alle vongole is 'vongola verace' commonly known as the cross-cut carpet shell clam. This ridged shell clam is found both farmed and wild here in Italy, but I've read that the taste is the same as they eat only what's in the sea. The pasta will absorb the sauce when it is added. Add the basil, then the spaghettini, and gently toss over the heat for a minute or so.

Recipe : Authentic Vongole Rosso Clam Pasta

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