Easiest Way to Make Appetizing Chilled Pasta alle Vongole with Tarako

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Chilled Pasta alle Vongole with Tarako.

Chilled Pasta alle Vongole with Tarako You can have Chilled Pasta alle Vongole with Tarako using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chilled Pasta alle Vongole with Tarako

  1. Prepare 140 grams of Spaghetti.
  2. You need 16 of Manila clams.
  3. It’s 1 of Tarako (salt cured cod or pollack roe).
  4. Prepare 50 ml of Olive oil (extra virgin).
  5. Prepare 1 clove of Garlic.
  6. You need 1 of Red chili pepper.
  7. Prepare 100 ml of White wine.
  8. It’s 80 ml of Water.
  9. You need 1 of Tomato (large).
  10. It’s 5 of Basil leaves (large).
  11. Prepare 1 of Salt and pepper.

Chilled Pasta alle Vongole with Tarako instructions

  1. These are the ingredients..
  2. Put 25 ml of olive oil, the finely chopped garlic and de-seeded and sliced chili pepper in a frying pan. Cook over low heat until the garlic turns light brown..
  3. Put the well washed clams into the frying pan. Stir fry for 20 seconds, and add the white wine..
  4. Cover the frying pan with a lid, and steam for 2 to 3 minutes over medium heat to cook the clams through..
  5. Add 80 ml to the frying pan. Simmer for about a minute over medium heat to evaporate the alcohol in the wine and bring out the umami of the clams..
  6. Transfer the contents of the frying pan to a bowl. Chill well in the refrigerator or freezer..
  7. Make a slit through the membrane of the tarako, and scrape out the insides with the back of a knife..
  8. Peel the tomato by briefly dunking it in boiling water..
  9. Cut up the peeled tomato into wedges. Chop up the basil leaves roughly..
  10. Boil the spaghetti in hot water that's about as salty as sea water. For chilled pasta, cook it for 1 to 2 minutes longer than indicated on the package..
  11. Drain the spaghetti into a colander, and chill well in ice water. Drain again..
  12. Combine the chilled clam mix from Step 6 and the cold spaghetti from Step 11. Add 2/3 of the tarako, basil and 25 ml of olive oil. Taste and season with salt and pepper if needed..
  13. Add the cut up tomato and mix lightly. Transfer to serving plates, and top with the remaining tarako. Garnish with whole basil leaves..

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