date: 2020-07-03T00:50:51.455Z image: https://img-global.cpcdn.com/recipes/6131551151587328/751x532cq70/authentic-vongole-rosso-clam-pasta-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6131551151587328/751x532cq70/authentic-vongole-rosso-clam-pasta-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6131551151587328/751x532cq70/authentic-vongole-rosso-clam-pasta-recipe-main-photo.jpg author: Helen Morris ratingvalue: 4.4 reviewcount: 40341 recipeingredient: - "1 Manila clams" - "100 grams Pasta either short or longI used linguine in the photos" - "40 ml Extra virgin olive oil" - "2 clove Garlic coarsely choppedA" - "1/3 Onion coarsely choppedA" - "1 Italian parsley or chervil parsleycoarsely chopped" - "1 Red chili peppers sliced into rounds" - "60 ml White wine sake is OK avoid cooking sake" - "1/2 can Canned tomato diced" - "1/4 Consomme bouillon cube" - "1 tablespoon refer to step 20 Tomato paste it changes the taste but you can omit it" - "1 Salt and pepperC" - "1 Black pepper peppercorn or crushed" recipeinstructions: - "Work through the de-gritting and de-salting especially well if you dig the clams from the ocean." - "De-grit and de-salt the clams well!" - "Cut up the ingredients A as I noted above. Chop the Italian parsley to desired sizes." - "In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted 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 the heat to very low 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 it over low heat until the garlic is fragrant." - "Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through." - "The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important." - "Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds." - "Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients." - "When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate." - "Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat." - "Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion)." - "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." - "When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat." - "Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat." - "Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste." - "Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy." - "The combination of the rich flavor of the tangy tomato sauce and the clams is the best." - "The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious." - "An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it." - "I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon." - "This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people." - "I posted an authentic "Vongole Bianco" as well.. https://cookpad.com/us/recipes/148897-authentic-vongole-bianco-clam-pasta" - "Is "Clam Tomato Risotto". This is also an easy and authentic taste. https://cookpad.com/us/recipes/153125-authentic-vongole-risotto" categories: - Recipe tags: - authentic - vongole - rosso katakunci: authentic vongole rosso nutrition: 106 calories recipecuisine: American preptime: "PT23M" cooktime: "PT59M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a special dish, authentic vongole rosso clam pasta. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Authentic Vongole Rosso Clam Pasta is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. Authentic Vongole Rosso Clam Pasta is something which I have loved my entire life. They are fine and they look fantastic. The original spaghetti alle vongole is prepared with either carpet-shell clams or bean clams, but you can use littlenecks Adapted from www.ilcuoreinpentola.it, this is the recipe for spaghetti alle vongle in rosso, meaning tomatoes are. This is a paid AD by Hotpoint. But the "in rosso" version, which adds more tomatoes into the mix, changes the dish up completely. And frankly, it's a nice alternative. To begin with this recipe, we must first prepare a few ingredients. You can cook authentic vongole rosso clam pasta using 13 ingredients and 25 steps. Here is how you can achieve it. ##### The ingredients needed to make Authentic Vongole Rosso Clam Pasta: 1. Make ready 1 Manila clams 1. Take 100 grams Pasta (either short or long...I used linguine in the photos) 1. Make ready 40 ml Extra virgin olive oil 1. Get 2 clove Garlic (coarsely chopped)...A 1. Make ready 1/3 Onion (coarsely chopped)...A 1. Get 1 Italian parsley (or chervil, parsley...coarsely chopped) 1. Take 1 Red chili peppers (sliced into rounds) 1. Take 60 ml White wine (sake is OK * avoid cooking sake) 1. Prepare 1/2 can Canned tomato (diced) 1. Get 1/4 Consomme bouillon cube 1. Take 1 tablespoon... refer to step 20 Tomato paste (it changes the taste, but you can omit it) 1. Get 1 Salt and pepper...C 1. Make ready 1 Black pepper (peppercorn or crushed) Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Spaghetti alle Vongole, or as we call it "Bongore" (ボンゴレ), is an Italian clam pasta dish which is very popular in. Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. ##### Instructions to make Authentic Vongole Rosso Clam Pasta: 1. Work through the de-gritting and de-salting especially well if you dig the clams from the ocean. 1. De-grit and de-salt the clams well! 1. Cut up the ingredients A as I noted above. Chop the Italian parsley to desired sizes. 1. In a large pot, bring 3 liters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water). 1. 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 the heat to very low and have it standing by. 1. In a cold skillet, add the olive oil, garlic, and the chopped up red chili pepper from Step 3 and sauté it over low heat until the garlic is fragrant. 1. Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low. Season lightly with salt and pepper and cook them through. 1. The heat for Step 7 should be slightly higher than low heat. In order to bring up the sweetness of the onion, sauté it for 5 minutes without stopping your hand. This is very important. 1. Add the clam from Step 1 into the skillet from Step 8 and lightly sauté it about 10 seconds. 1. Pour the white wine into the Step 9 skillet and cover the skillet. Leave the heat as it is and braise the ingredients. 1. When the clams from Step 10 open half way, take the lid off. Use tongs to remove the opened clams to a plate. 1. Once all the clams are removed, add the canned tomato along with the liquid. Add the B ingredients, bring it to a boil over low-high heat. 1. Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium. Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion). 1. 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. 1. When you are using seafood, use tomato sauce that is more sour than a usual one. When the sauce is reduced and looks like in the picture, stop the heat. 1. Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10. Cook it over a little higher than low heat. 1. Add the drained pasta and Italian parsley into the tomato sauce and mix well. If necessary, add the ingredients C to adjust the taste. 1. Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy. 1. The combination of the rich flavor of the tangy tomato sauce and the clams is the best. 1. The plentiful garlic and the sautéed onion bring up the sourness of the tomato and make the sauce even more delicious. 1. An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it. 1. I use the tomato paste you see in the picture, which you can buy anywhere. This bag is about 1 tablespoon. 1. This recipe calls for a lot of sauce. If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people. 1. I posted an authentic "Vongole Bianco" as well.. - - https://cookpad.com/us/recipes/148897-authentic-vongole-bianco-clam-pasta 1. Is "Clam Tomato Risotto". This is also an easy and authentic taste. - - https://cookpad.com/us/recipes/153125-authentic-vongole-risotto Spaghetti alle Vongole, or as we call it "Bongore" (ボンゴレ), is an Italian clam pasta dish which is very popular in. Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying. The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and The pasta of choice is spaghetti and the fresh clams are cooked with olive oil, butter, garlic, white wine and Italian parsley. So that is going to wrap it up with this special food authentic vongole rosso clam pasta recipe. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!