🌸 Spring has arrived and clams are in season! Vongole pasta is definitely the best at this time. Actually, vongole means clam, so it doesn't matter what kind of clam you use.

When using clams, you must remove the sediment and grits by keeping in salt water for 2 to 4 hours!! It's better not to use clams with the shell removed in this dish because they have too little flavor.

Parsley leaves can be purchased relatively easily at large supermarkets these days, so if you haven't tried it yet, I recommend giving it a try!! (Dried parsley has a slightly bitter taste)

These days, other clams also taste very good, so I believe you will have a happy meal if you use delicious seasonal clams. Thank you for watching this video as well.


[Ingredients List] (Based on 2 servings)

Clams - 30ea
Garlic - 2ea
Fresh parsley (Italian parsley) – 3 stalks
Pepperoncino - 2ea
White wine - 40ml
dried tomatoes - 6 ea
Linguine noodles - 200g
olive oil
salt
pepper

[🍅How to make oven-dried tomatoes]

1. Cut the cherry tomatoes in half lengthwise (elongated direction).
2. Measure and mix salt and sugar equal to 2% of the total weight of cherry tomatoes. Ex) For 1kg of tomatoes, 20g of salt, 20g of sugar
3. Add cherry tomatoes, salt and sugar to a wide and deep bowl and mix well.
4. Place paper foil on the oven tray and place the cherry tomatoes with the cross section facing the sky (so that the tomatoes do not overlap).
5. Lightly drizzle olive oil over the tomatoes.
6. Place in a preheated oven at 100'C and dry for about 2 to 2 hours and 30 minutes. (Rotate the tray well so that the moisture from the tomatoes evaporates)
7. If the tomatoes are not hard and are chewy and well dried, soak them in olive oil or, if you will use them within 2-3 days, transfer them to an airtight plastic container and refrigerate them!


00:00 Intro
01:07 Clam peeling
01:49 Making clam broth
03:50 Boil pasta noodles
04:50 Finishing the pasta
06:05 Plating


#Vongolepasta #Clam #Pasta #Easyrecipe