Clam Genovese Pasta
The garlic is fox-colored to prevent burning. Clams contain salt, so please reduce the salt in the pasta water.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
Wash clams thoroughly before draining.
3
Put olive oil, red chili peppers and garlic in a frying pan, slowly cook it over low heat, add clams and A, cover and heat over high heat.
4
Add the boiled spaghetti to a frying pan and tangle it together.
5
Turn off the heat, add the Genovese sauce, mix, then place on a plate, sprinkle with parsley and finish.
Materials 1 person
-
- Clams have been removed
- 120g
-
-
Olive Oil
Ardoino Extra Virgin - 20ml
-
Olive Oil
-
- red chili peppers in half and remove seeds
- 1 bottle
-
- Chop garlic
- 1 piece
-
[A]
- White wine
- 50ml
-
- Mince parsley
- A little
-
- Coarsely smelt black pepper
- A little
-
- Basic Genovese Sauce
- 3/2 tbsp
-
- Mince parsley
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.8 Ringine Piccole
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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