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Clams and perilla pasta | Haruan-san's recipe transcription

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Haruan

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Ingredients

Clams : 300g
garlic : 3 pieces
Macrophyll : Mass
Olive oil : Rough 4
Chili : One
White wine : 2 tbsp ~ your favorite amount
salt : 1 tsp
butter : a little
Soy sauce : a little

Time required

40minutes

Procedure

1) Remove the sand from the clams 01:19
Soak the clams in a bowl in water, add a little hot water, and leave for 15 minutes.
2) Cut garlic 02:10
Garlic is crushed with the back of a kitchen knife, peeled, and chopped.
3) Wash the clams 03:57
Put the salted clams in a colander and wash them under running water.
4) Cut the perilla 04:23
Remove the calyx from the perilla leaves and cut into julienne.
Put it in a colander, rinse it with cold water, and squeeze the water.
5) Boil the pasta 05:20
Add salt to a boiling pan, add pasta, and boil in 2 minutes less than indicated.
6) Make clam sauce 06:32
Put olive oil in a frying pan with garlic and heat over low heat.
Add the pepper while tearing it.
Add clams and white wine, mix over high heat, cover and steam.
7) Add salt and pasta and mix. 08:07
When the clam's mouth opens, add salt over high heat and mix.
Add the drained pasta and mix.
8) Finish 09:10
Place the shredded perilla leaves and add butter and soy sauce.
Mix the whole lightly.

Point

・ It takes many hours to remove the sand from the clams, but if you remove the sand with hot water, you can remove the sand in 15 minutes.
・ Garlic can be crushed with the back of a kitchen knife to further increase its aroma.
・ If you boil the pasta for about 1 minute, it will boil even if you turn off the heat. You can boil it the way you like.
・ By adding butter and soy sauce to the finish, it will be delicious.