Umami-rich Vongole Bianco

Umami-rich Vongole Bianco

This is a delicious clam pasta!

Ingredients: 3 servings

300 g
Manila clams (de-gritted)
220 g
Fresh parsley
to taste
1 clove
Red chilli pepper (sliced into rounds)
as needed
Granulated konbu dashi stock
6 g
50 ml
Pasta boiling water
Olive oil
30 ml
Black pepper
to taste


1. Scrub the clams clean and drain.
2. Finely chop the the parsley, then cut the garlic and onions into 2~3 mm slices.
3. Heat the olive oil in a frying pan and sauté the garlic and thinly sliced red chili pepper until fragrant.
4. Next, add the onion and parsley and sauté a bit more.
5. Begin boiling the pasta in salted water (the salt is separate from the listed ingredients).
6. Add the clams, sake, konbu dashi, and pasta boiling water to the pan, cover with a lid, and steam.
7. Once the clams have opened, season with black pepper. Coat the boiled pasta with the the sauce and some olive oil (separate from the listed ingredients) and enjoy!

Story Behind this Recipe

I wanted to eat my beloved vongole in bianco, so I thought up an easy and delicious way to make it.