Pasta (Vongole Pasta) | Transcription of Shizuru Channel's recipe by Shusaku Toba

Wash the desanded cajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkairia lajonkai.
When all the mouths are open, transfer the boiled soup and meat to a pan and simmer.

Finely chop the garlic and cut the calyx into half for the cherry tomatoes.
Keep the scallops dry with kitchen paper.
Rinse the parsley with water and cover it with wet kitchen paper to prevent it from drying out.

Boil the pasta in hot water with a salt concentration of 1% for 9 minutes and 40 seconds.

Put garlic in a frying pan and olive oil soaked in garlic and heat over low heat.
When the oil is cooked and the garlic is lightly colored, add cherry tomatoes and salted scallops and fry.
Remove the scallops from the frying pan once they are cooked.
Add the broth of 1 to a frying pan and simmer.

Just before the pasta is boiled, return the scallops to the frying pan, then add the pasta and mix.
Add chopped parsley and olive oil for 3 laps and entangle.
Serve on a plate and sprinkle with olive oil again to complete.