きんぴら（肉入り塩きんぴら）｜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
Cooking expert Ryuji's buzz recipe Time required : 30minutes
Spaghetti Vongole Rosso | Transcription of the recipe from Tomomi Ogura's Italian professional training course
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Ingredients
- pasta : 70g
- アサリ : 200g
- イタリアンパセリ : 適量
- にんにく : 1片
- バジル : 適量
- トマト : 1個
- オリーブオイル : 適量
- 塩 : 適量
- 水 : 適量
Time required
30minutes
Procedure
-
1)
Fry the garlic
02:45
Put chopped garlic, pepper oil and olive oil in a frying pan and fry.
-
2)
Boil the pasta
03:11
Boil water in a pan, add salt, and boil the pasta for four and a half minutes.
-
3)
Fry the ingredients
03:43
Cut the tomatoes into 6 equal parts. Add clams and tomatoes to the frying pan, turn off the heat, and add water. Cover and heat over high heat.
-
4)
アサリを取り出す
05:50
Take out the shell of the asari and turn off the heat of the frying pan.
-
5)
パスタを加える
07:07
フライパンに火をつけてパスタを加えて馴染ませる。
-
6)
仕上げる
08:03
バジルとイタリアンパセリを加えて火を止め、オリーブオイルを回しかける。お皿に盛り付けて完成。
Point
・ Since the shells of Asari store nutrients and become thinner, fry the frying pan without shaking.
・ Heat the asari until the shell opens firmly.
・ Heat the tomatoes until they are lightly boiled.
・ If you want to crush tomatoes, you can crush them with a spatula after heating.
・ The concentration of salt in boiling water for pasta is 1.5%.
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