マドレーヌ（ショコラマドレーヌ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 40minutes
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)
Fry the garlic
04:26
Put chopped garlic, chili and olive oil in a frying pan and fry.
-
2)
Boil the pasta
04:45
Boil water in a pan, add pasta and boil for 4 and a half minutes.
-
3)
Heat the asari
05:12
Add lajonkairia to turn off the heat, add water to cover and heat over high heat.
-
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)
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)
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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