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Vongole Bianco｜Chef Ropia Chef's world's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

garlic : 1 piece
鷹の爪 : 1本
あさり : 1人前
パスタ : 100g
イタリアンパセリ : 少量
(A) Olive oil : 適量
(B)エクストラバージンオリーブオイル : 適量
塩 : 適量

Time required

25minutes

Procedure

1) Crush the garlic 00:45
Peel the garlic and crush it roughly.
2) Fry the garlic 01:15
Put the olive oil (A) in a frying pan, heat it, and add the garlic.
If bubbles come out of the garlic, reduce the heat to low.
3) Fry the hawk's claws 02:50
Add hawk claws to the frying pan of 2 and fry.
4) パスタを茹でる 03:10
Boil water with salt in a pan, add pasta and boil.
5) あさりを炒める 03:25
Add the sardine to the frying pan of 3.
After adding white wine, cover with high heat and heat.
When the mouth of Asari opens, turn off the heat.
6) イタリアンパセリを刻む 04:55
Roughly chop the Italian parsley.
7) パスタを炒める 06:05
Heat the frying pan again and transfer the sardines to another container.
Put the boiled pasta in a frying pan and heat it over high heat to remove the water.
8) Finish 07:30
Return the asari to the frying pan, mix, and add the Italian parsley.
Completed by sprinkling the olive oil of (B).

Point

・ Garlic is easy to peel when crushed.
・ Garlic may be removed after seasoning.
・ Remove the pasta from the pot 2 minutes earlier than the standard boiling time and boil it in the soup of Asari to soak it in the taste.
・ Italian parsley has delicious fine stems, so it is good to use it.
・ Keep the salt content of the boiling pot of pasta modest.