Umami-rich Vongole Bianco Recipe

Name: Umami-rich Vongole Bianco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Pasta; 220 grams Manila clams (de-gritted); 1/2 Onion; 1 Fresh parsley; 1 clove Garlic; 1 Red chilli pepper (sliced into rounds); 6 grams Granulated konbu dashi stock; 50 ml Sake; 50 ml Pasta boiling water; 30 ml Olive oil; 1 Black pepper

Servings: persons

300 grams Pasta
220 grams Manila clams (de-gritted)
1/2 Onion
1 Fresh parsley
1 clove Garlic
1 Red chilli pepper (sliced into rounds)
6 grams Granulated konbu dashi stock
50 ml Sake
50 ml Pasta boiling water
30 ml Olive oil
1 Black pepper

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 saute the garlic and thinly sliced red chili pepper until fragrant.
4
Next, add the onion and parsley and saute 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.
8
Coat the boiled pasta with the the sauce and some olive oil (separate from the listed ingredients) and enjoy!

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 grams Pasta, 220 grams Manila clams (de-gritted), 1/2 Onion, 1 Fresh parsley, and more.

Yes, Umami-rich Vongole Bianco falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Umami-rich Vongole Bianco

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