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15minutes
Crush the garlic with the back of a knife and remove the core.
Put the pasta in boiling water containing 1 tablespoon of salt and boil it 2 minutes shorter than the indicated time on the bag.
Put garlic and olive oil in a frying pan and heat over low heat to make it fragrant.
When the garlic turns golden brown, add the pepper and fry.
Add clams, white wine and water, cover and steam over low to medium heat until the clams open.
Take out the clams in order from the opened clams, and also take out the chili peppers.
After removing all the clams, add kelp tea and mix to dissolve.
Turn off the heat until the pasta is boiled.
When the pasta is boiled, add it to a frying pan and heat it over medium heat to absorb the water.
When the water is gone, add the boiled pasta juice and heat until it is as firm as you like.
Put the clams and peppers back in the frying pan and sprinkle with olive oil.
Mix with olive oil, turn off the heat and sprinkle with herbs if you like.
・ Anyone can easily make vongole bianco with the taste of clams and the plump texture by steaming the clams with sake, taking them out once and adding them to the finish.
・ For garlic, crush it with the back of a kitchen knife to make the scent stand out. Also, since the core has a strong lye, remove it.
・ By heating garlic and olive oil over low heat, the scent is firmly transferred to the oil.
・ Take out the clams in order from the one that opens.
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