Chilled Vongole Soup with Cappellini

Chilled Vongole Soup with Cappellini

It's a chilled pasta soup dish!
This is perfect for summer fatigue.

Ingredients: 1 serving

Pasta (cappellini)
60 g
Yogurt (unsweetened)
4 tablespoons
1 clove
Live Manila clams
150 g
Tomato juice (store-bought)
100 ml
Extra virgin olive oil
as needed
1/2 teaspoon
Lemon and green onions
for garnishing


1. Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible.
2. You'll soon hear the 'click clacking' sound of the clams opening.
3. Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes.
4. Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator.
5. Grate the cucumber and garlic.
6. Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together.
7. Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes.
8. Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water.
9. Season the refrigerated clam soup with extra virgin olive oil and salt.
10. Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste.

Story Behind this Recipe

Because of this continuing heatwave, even I, who can really handle the heat, have summer fatigue...
I present this super easy-to-make and delicious dish I created from the whim to cool myself down when I'm feeling flushed, and to refresh my liver.