Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
10+ (as many as you like)
Garlic (coarsely chopped)...A
Onion (coarsely chopped ((or any cut you like)))...A )
Red chili pepper (Chop up in round slices)...A
Extra virgin olive oil
White wine (sake is OK * avoide cooking sake)
a little less than a teaspoon (granule) or a little less than 1/2 cube
Soy sauce (if desired)...B
1/2 Japanese teaspoon (1.25 ml)
Black pepper (peppercorn or crushed)
Italian parsley or dried parsley (if you have it at home)
I use a small 2.5 ml measuring spoon to measure some ingredients. It's called a 'teaspoon' in Japan (a western 'teaspoon' is called a 'small spoon').
Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the de-salting especially well if you dig the clams from the ocean.
Refer to my journal on the 05/30/13 for how to prepare the clams. De-gritting & de-salting well, or it will change the taste.
Cut up the ingredients A as I noted above.
In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt water).
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 heat to very low heat and have it standing by.
In a cold skillet, add the olive oil, garlic and the chopped up red chili pepper from Step 3 and sauté them over low heat until the garlic is fragrant.
Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
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.
This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.
When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.
When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.
Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.
For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
I have uploaded the "Authentic Vongole Rosso" recipe as well. Recipe ID: 2192593. Clams really go well with tomato sauce.
You can find the authentic and traditional "Vongole Bianco" recipe at Recipe ID: 1387665. They are both good. Please give it a try.
Recipe ID: 916497 is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor.
Recipe ID: 1086635 is also a soup pasta, but includes spring cabbage. It's different, but very good.
Recipe ID: 2175678 is "Clam Tomato Risotto" . This is also an easy recipe with an authentic taste. Please give it a try...
Story Behind this Recipe
I love pasta so I enjoy cooking different kinds of whatever comes to my mind. This is my favorite and our family's longest staple dish.
* The clams get tough if you cook it too long, so turn off the heat almost an instant after it comes to a boil at Step 12... * Since I love garlic, I added a lot, but 1 clove should be enough. * The amount of salt used to boil the pasta affects the taste as well. So please be precise and do not simmer it for too long.