Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spaghetti alle vongole in bianco - one pan cooking. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Spaghetti alle Vongole in Bianco - One Pan Cooking is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Spaghetti alle Vongole in Bianco - One Pan Cooking is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have spaghetti alle vongole in bianco - one pan cooking using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spaghetti alle Vongole in Bianco - One Pan Cooking:
- Make ready 300 grams Clams (with shells and sand removed)
- Make ready 1 tbsp Olive oil
- Get 1 clove Garlic
- Make ready 1 to 2 Red chilli
- Take 1 tbsp Sake or white wine
- Prepare 200 grams Pasta
- Prepare 700 ml Water
- Take 1 cube or 1 tablespoon Consommé powder
- Get 1 Butter
- Prepare 1 Black pepper
- Prepare 1 Dried Basil
Instructions to make Spaghetti alle Vongole in Bianco - One Pan Cooking:
- After removing the sand, wash the clams, rubbing the surface well to clean.
- Smash the garlic clove with the back of a knife. Heat olive oil and add garlic (and red chili if you like).
- After the pan is aromatic, add the clams and sake. Cover with a lid and steam the clams. After the clams open up, cook for 1-2 minutes. Turn off heat.
- Transfer the clams to a plate (leave the cooking liquid in the pan). Add water to the pan and bring to a boil to cook the pasta.
- (If you don't like the scum, skim it off) *If you cover the pan to boil the water, make sure that the water doesn't boil over.
- After it comes to a boil, add the consomme and pasta broken in half. Cook over medium heat for one minute and stir with chopsticks to prevent the pasta from sticking.
- Turn off heat and cover with a lid. Let stand for one minute less than the time noted on the pasta package.
- Take off the lid and loosen the pasta. Reheat to evaporate the remaining liquid (2 to 3 minutes). If you leave more liquid, you will have soupy pasta.
- Add the reserved clams and mix well. Transfer to a plate and add butter, sprinkle with black pepper and dried basil. Serve.
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