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Cold pasta ｜ Shusaku Toba's shizuru channel's recipe transcription

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Shizuru Channel

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Ingredients

Pasta 1.4mm (Federini) : 60g
あさり : 180g
水 : 100cc
カニカマ : 5本
ニンニク : 1/4片
唐辛子 : 1/2個
オリーブオイル : 大さじ1
エクストラバージンオリーブオイル : 適量
イタリアンパセリ : 適量
Vinegar (apple cider vinegar or white balsamic vinegar) : 適量

Time required

20minutes

Procedure

1) Remove the sand from the clams 00:51
Soak the clams in water with a salt concentration of 3% and about 20 degrees Celsius for about an hour in a dark place to remove the sand.
2) take clam broth 01:06
Put the washed clams and water in a pot, cover with a lid and turn on the heat.
Once boiling, remove the lid and wait until the clam shells open.
When the scallops are cooked, remove the flesh, take out only the shells, and strain with a colander.
3) prepare the ingredients 02:49
Split the crab sticks and thinly slice the garlic.
4) fry the pasta 04:37
Boil the pasta.
Place the garlic, olive oil, and chili peppers in a pan and sauté over medium heat.
When the fire is light, add the dashi soup to the pot and boil it.
Put the boiled pasta in a pot and heat it over low to medium heat so that it absorbs the soup stock.
5) パスタを冷やす 08:20
Transfer the pasta to a bowl on ice.
Add the vinegar, water, and olive oil and mix quickly to cool.
6) mix ingredients 10:10
When it gets cold, add the crab sticks and mix, then add the chopped Italian parsley.
7) serve on a plate 10:52
Arrange on a plate and finish with extra virgin oil and Italian parsley.

Point

・Wash off the dirt and gravel on the clams and check the scent.
・When using the clam broth, strain it thoroughly.
・After making the broth, taste the clams to see if they can be used as ingredients.
・Cut the garlic as thinly as possible and fry until the color does not change.
・Boil the pasta in water with a salt concentration of 1%. If the boiling time is 5 minutes, set the timer to boil for 4 minutes and 30 seconds.
・The point is to let the hard-boiled pasta soak up the clam soup.
・Mix slowly so that the pasta absorbs the broth from the clams until the broth is almost gone.
・It is done in the same way as cooking pasta with the umami of clams.
・It is better to mix the finished vongole in a cold bowl and refrigerate it instead of chilling the pasta.
・Put plenty of ice in a bowl and place another bowl on top of it to cool.
・When cooling the pasta, you can check the temperature, so you can use your hands.
・Cool it while adjusting it loosely with water or olive oil.
・Put the serving plate in the refrigerator to cool.
・Use a ladle and tweezers to finish the presentation like a restaurant.
・Wrap the pasta around the tweezers in the ladle.