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

Peel the garlic and crush it roughly.

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.

Add hawk claws to the frying pan of 2 and fry.

Boil water with salt in a pan, add pasta and boil.

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.

Roughly chop the Italian parsley.

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.

Return the asari to the frying pan, mix, and add the Italian parsley.
Completed by sprinkling the olive oil of (B).