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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, authentic vongole rosso clam pasta. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Authentic Vongole Rosso Clam Pasta is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Authentic Vongole Rosso Clam Pasta is something that I’ve loved my entire life.

This will remove most of the sand from the inside of the shells. Drain and rinse under running cold water. Then the herbs - place the thinly sliced garlic, chopped fresh chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet.

To get started with this recipe, we must prepare a few components. You can have authentic vongole rosso clam pasta using 13 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Vongole Rosso Clam Pasta:

1. Make ready 1 Manila clams
2. Make ready 100 grams Pasta (either short or long…I used linguine in the photos)
3. Take 40 ml Extra virgin olive oil
4. Take 2 clove Garlic (coarsely chopped)…A
5. Take 1/3 Onion (coarsely chopped)…A
6. Make ready 1 Italian parsley (or chervil, parsley…coarsely chopped)
7. Make ready 1 Red chili peppers (sliced into rounds)
8. Get 60 ml White wine (sake is OK * avoid cooking sake)
9. Take 1/2 can Canned tomato (diced)
10. Make ready 1/4 Consomme bouillon cube
11. Prepare 1 tablespoon… refer to step 20 Tomato paste (it changes the taste, but you can omit it)
12. Take 1 Salt and pepper…C
13. Prepare 1 Black pepper (peppercorn or crushed)

The main ingredients are clams, either carpet-shell clams or bean clams, and spaghetti, although linguine or vermicelli pasta can be used instead. The original bianco version is made without tomatoes, while the version prepared in rosso includes tomatoes, either tomato sauce or whole tomatoes. I am a creature of habit. Spaghetti alle vongole is Italian for "spaghetti with clams".

Instructions to make Authentic Vongole Rosso Clam Pasta:

1. Work through the de-gritting and de-salting especially well if you dig the clams from the ocean.
2. De-grit and de-salt the clams well!
3. Cut up the ingredients A as I noted above. Chop the Italian parsley to desired sizes.
4. In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water).
5. The amount of the salt put in at Step 4 determines the taste of the pasta. Please be precise. Once the water comes to a boil, reduce the heat to very low and have it standing by.
6. In a cold skillet, add the olive oil, garlic, and the chopped up red chili pepper from Step 3 and sauté it over low heat until the garlic is fragrant.
7. Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through.
8. The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important.
9. Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds.
10. Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients.
11. When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate.
12. Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat.
13. Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion).
14. Meanwhile, put the pasta into the Step 4 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard. Cook it over low heat.
15. When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat.
16. Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat.
17. Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste.
18. Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy.
19. The combination of the rich flavor of the tangy tomato sauce and the clams is the best.
20. The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious.
21. An authentic vongole rosso with a lot of delicious tomato sauce and clams… You will be surely satisfied with it.
22. I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon.
23. This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people.
24. I posted an authentic "Vongole Bianco" as well.. - - https://cookpad.com/us/recipes/148897-authentic-vongole-bianco-clam-pasta
25. Is "Clam Tomato Risotto". This is also an easy and authentic taste. - - https://cookpad.com/us/recipes/153125-authentic-vongole-risotto

The dish originated in Naples and is very popular throughout Italy, especially in the Campania region (where it is part of traditional Neapolitan cuisine). Italians prepare this dish two ways: with tomatoes (in rosso) and without tomatoes (in bianco). Italians prepare this dish two ways: with tomatoes (in rosso) and without tomatoes (in bianco). The main ingredient for a traditional spaghetti alle vongole is "vongola verace" commonly known as the cross-cut carpet shell clam. In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the.

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