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Spaghetti Vongole | Transcription of the recipe from Tomomi Ogura's Italian professional training course

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Ingredients

  • spaghetti : 1.5mm
  • アサリ : 250g
  • オリーブオイル : 適量
  • にんにく : 1片
  • 唐辛子 : 1本
  • バジル : 適量
  • イタリアンパセリ : 適量
  • 塩 : 適量
  • 水 : 適量

Time required

30minutes

Procedure

  1. 1) Fry the garlic 04:26

    Put chopped garlic, chili and olive oil in a frying pan and fry.

  2. 2) Boil the pasta 04:45

    Boil water in a pan, add pasta and boil for 4 and a half minutes.

  3. 3) Heat the asari 05:12

    Add lajonkairia to turn off the heat, add water to cover and heat over high heat.

  4. 4) アサリを煮詰める 06:53

    アサリの殻を取り出す。火をつけて弱火で煮詰める。

  5. 5) パスタを加える 08:05

    茹でたパスタを加えて中〜強火で絡める。

  6. 6) 仕上げる 09:21

    Add basil, Italian parsley, and olive oil, emulsify, and serve on a plate to complete.

Point

・ Fry the garlic carefully so as not to overheat it.
・ Heat the asari until the shell opens.
・ Be careful not to contain sand when removing the shells of the clams.
・ The salt concentration of pasta in boiling water is 1.5%.
・ Boil the pasta a little hard and entangle it with the sauce to condense the flavor.

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