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ボンゴレビアンコ|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Number of View
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Number of Videos
1,914本

Ingredients

  • パスタ(1.4mm5分茹で用) : 100g
  • バター : 10g
  • garlic : 2 pieces
  • オリーブ油 : 大さじ1
  • あさり : 200g
  • 日本酒 : 50cc
  • 鷹の爪 : 1本
  • 水 : 320cc
  • 塩 : 小さじ1/5
  • 昆布茶 : 小さじ1/2
  • 乾燥パセリ : 適量

Time required

25minutes

Procedure

  1. 1) Cut the garlic 03:18

    Cut off the garlic, crush it with the belly of a knife, remove the core, and chop it roughly.

  2. 2) Make garlic oil 04:18

    Put olive oil and 1 in a frying pan and heat on low medium heat.
    When the garlic is lightly browned, add hawk claws and heat lightly.

  3. 3) Steam the clams with sake 05:29

    Add clams to 2 and fry lightly.
    Add sake, cover and heat over medium heat.
    When the clams open, reduce the heat and remove from the open ones.
    Add water and salt to 3 and bring to a boil.

  4. 4) パスタを茹でる 07:55

    パスタを入れ、強中火で茹でる。

  5. 5) あさりの身を取り出す 08:53

    5~6個の大きなあさり以外は、殻から身を取り出す。

  6. 6) 仕上げる 10:22

    4が茹で始めから5分経過すれば、5を戻し入れ、弱火で加熱する。
    昆布茶を加え軽く混ぜ合わせ、バターを加え全体を混ぜ合わせる。
    塩(分量外)を加え、味を整える。

  7. 7) 盛り付ける 11:20

    皿に盛り、乾燥パセリをふる。

Point

・ By transferring the scent of garlic to olive oil, the scent is finished.
・ By boiling pasta with clam soup stock, the flour of the pasta melts and emulsifies in a pan. Also, the soup stock soaks into the pasta.
・ Remove the clams from the open one to prevent them from shrinking.
・ By adding butter to the finish, the richness and aroma will increase.
・ It is delicious even if you add soy sauce and arrange it.

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