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1
Clean the oysters well.
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2
Take 1 or 2 small ones and chop roughly.
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3
Look at Takuno-san's easy way to clean oysters.
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4
Put 3 L of water into a large pot and bring to the boil.
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5
Just before it comes to the boil add 2 tablespoons of salt (1% of salt to the water).
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6
The sodium content in the water from the pot in Step 3 is an important factor in deciding the resultant taste so measure the amount of salt precisely.
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7
After bringing the pot to the boil, keep it over a very low heat.
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8
Put A ingredients into a cold frying pan.
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9
Place the pan over a low heat.
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10
Cook slowly to infuse the garlic flavour into the oil.
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11
When it starts to bubble around and the garlic becomes fragrant, add the red chili before the garlic is golden brown.
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12
Add the chopped oyster from Step 1.
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13
When the Step 7 garlic is golden brown add the butter.
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14
Turn the heat to medium and add the rest of the oysters.
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15
Add salt and pepper.
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16
Cover with a lid and steam the oysters, keeping the heat constant.
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17
Meanwhile put the pasta in and drain 30 seconds to 1 minute earlier than the package instruction says until al dente.
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18
Cook over a low heat.
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19
If you boil the pasta cooking liquid vigorously the liquid will evaporate fast and the pasta will be salty.
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20
[Note:] Do not boil the water vigorously before or after you put the pasta in.
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21
Before the oysters are cooked through, add B ingredients and stir well.
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22
Measure the pasta cooking liquid with a measuring spoon and pour in.
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23
After the oysters from Step 9 are cooked through turn off the heat.
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24
When you see the oysters are plump and the edges are shrunk the oysters are done.
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25
Just before the pasta is cooked add Step 13 and Step 14.
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26
Cook over a medium heat.
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27
Move the frying pan around for 15 seconds.
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28
[Note:] At Step 15 when the sauce starts to thicken turn off the heat.
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29
The sauce is emulsified.
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30
To make the pasta dish with olive oil-based sauce the emulsion of the sauce is very important.
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31
You cook a small amount of pasta at home so you don't get enough starch in the pasta cooking liquid to emulsify the sauce.
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32
By adding the flour it helps the sauce to emulsify.
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33
You will have a restaurant-quality sauce in this way.
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34
I usually use a mixture of pasta cooking liquid and flour but here I used pasta cooking liquid, water and salt to moderate the salt taste.
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35
The ratio of water and pasta cooking liquid amount differs according to the amount of white wine and your taste.
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36
Do not reduce the sauce too much otherwise the sauce will be very salty.
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37
After the pasta boils, drain the pasta and add it to the oysters from Step 15 (over low-medium heat).
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38
Sprinkle with coarsely ground pepper.
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39
Add more salt if necessary.
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40
Sprinkle with Italian parsley.
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41
I like green onion with oysters so here I used green onion to garnish.
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42
This is a simple dish but it is tasty with plenty of garlic and fragrant white wine.
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43
You will enjoy the tasty oysters
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44
It is easy but really tasty.
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45
Serve with chilled white wine.
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46
This is Pasta in Clam Soup.
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47
Enjoy the tasty clam soup.
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48
This is an authentic Bongole Bianco (Recipe: ID 1387665).
