Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spaghetti alle vongole in bianco - one pan cooking. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Spaghetti alle Vongole in Bianco - One Pan Cooking is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Spaghetti alle Vongole in Bianco - One Pan Cooking is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Spaghetti alle Vongole in Bianco - One Pan Cooking:
- Take 300 grams Clams (with shells and sand removed)
- Get 1 tbsp Olive oil
- Make ready 1 clove Garlic
- Get 1 to 2 Red chilli
- Take 1 tbsp Sake or white wine
- Get 200 grams Pasta
- Get 700 ml Water
- Prepare 1 cube or 1 tablespoon Consommé powder
- Make ready 1 Butter
- Make ready 1 Black pepper
- Take 1 Dried Basil
Steps 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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