Friday, July 11, 2008
The vongole bianco was made.
Because the littleneck clam had been obtained, the vongole bianco that had wanted to eat was made. By the way, vongole is a littleneck clam, and Bianco is a white wine. This is pasta of the tomato base that uses the red wine though there is pasta of vongole rosso, too.
How to make VONGOLE BIANCO
Goodness or more . at being in this material and the parents' family ..the use of
Italian parsley grown in the garden.. ..passing...
The littleneck clam does the sand pulling out by about one hour by the salt water of the same density as seawater, takes the dirt of the husk, steams about five minutes with the white wine and garlic, and applies the taste in the under. Afterwards, a part of littleneck clam's truth is removed and it comes separately for another plate.
Butter, the olive oil, and garlic are put in the frying-pan, the white wine is put in by about three big spoons, and the pasta that boils up is put. Seasoning seasons it with salt and pepper.
Minced parsley twines at the end and it completes it.
Painful oil is suitable for this vongole bianco though it is Tabasco if it is called a seasoning of pasta. However, it doesn't see so much in the shop of this painful usual oil (The name is not understood). Because a red color doesn't go out only by soaking it as it is, it seems to soak it to vodka though the red pepper besides the olive oil is necessary to make it for myself. Let's try this time.