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Before you jump to Soup-Style Clam Vongole recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers and hippies? Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going a lot more green.
Changing light bulbs is actually as good a spot to start as any. Do this for the whole house, not only the kitchen. You really need to upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the pluses is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. Together with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The kitchen lights specifically are often left on the whole day, just because the family tends to spend a lot of time there. And it’s not limited to the kitchen, it happens in other parts of the house as well. Try keeping the lights off if you don’t absolutely need them, and discover how much electricity you can save.
From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that hard. It’s related to being functional, more often than not.
We hope you got insight from reading it, now let’s go back to soup-style clam vongole recipe. You can have soup-style clam vongole using 14 ingredients and 21 steps. Here is how you do that.
The ingredients needed to cook Soup-Style Clam Vongole:
- Prepare 100 grams Pasta (I used 1.4 mm spaghetti noodles, but use any of your favorite pasta)
- Provide 10 Manila clams
- Provide 1 -1 1/2 cloves Garlic (coarsely chopped)…A
- You need 1/6 to 1/4 Onion (coarsely chopped ((or any cut you like)))…A )
- Prepare 1 Red chili pepper (Chop up in round slices)…A
- Get 30 ml Extra virgin olive oil
- Use 30 ml White wine (sake is OK * avoid cooking sake)
- Prepare 200 ml Water…B
- Take 1 dash less than a teaspoon or 1 dash less than 1/2 cube Consommé bouillon
- Take 1/4 tsp Soy sauce (if desired)…B
- Take 1 Salt (to taste)
- Use 1 Pepper (to taste)
- You need 1 Black pepper (peppercorn or crushed) (to taste)
- Take 1 Italian parsley or dried parsley (if you have it at home)
Steps to make Soup-Style Clam Vongole:
- Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. *Do the 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.
- In a large pot, bring 3 litters of water to a boil to cook the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salt 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 heat to very low heat 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 them over low heat until the garlic is fragrant.
- Once the garlic from Step 6 starts to brown, add the onion from Step 3 and raise the heat to medium-low. Season with salt and pepper and cook them through.
- In the skillet from Step 7, add the clams from Step 1 and sauté them for about 10 seconds. Pour in the white wine.
- Cover the skillet from Step 8 and braise the ingredients. *The heat should remain medium-low.
- 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.
- This is the perfect time to start cooking the 1.4 mm pasta (the cooking time is about 5 minutes). * Please calculate when to start cooking the pasta, so it finishes with the sauce.
- When the clams from Step 8 open up about 80-90%, take the lid off, add the ingredients B, and simmer briefly. Be careful not to simmer it too long, or it will get too salty.
- When the clam sauce from Step 12 is about to boil, add the cooked pasta, cook it for about 15 seconds over a heat a bit higher than low.
- Taste Step 13 and season with salt and pepper if necessary (I like it as it is without seasoning). Serve it on a plate and enjoy.
- For even better taste, sprinkle with freshly ground black pepper and garnish with Italian parsley or dried parsley if you have it at home.
- This rich clam flavored soup is irresistible. Have bread with this pasta and soak it in the soup. It is scrumptious.
- I have uploaded the "Authentic Vongole Rosso" recipe as well.. Clams really go well with tomato sauce.
- You can find the authentic and traditional "Vongole Bianco" recipe at. They are both good. Please give it a try.
- Is a "Clam Chowder Style Cream Pasta". It's a soup pasta with a wonderful clam flavor. - - https://cookpad.com/us/recipes/155812-clam-chowder-like-cream-pasta
- Is also a soup pasta, but includes spring cabbage. It's different, but very good. - - https://cookpad.com/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams
- Is "Clam Tomato Risotto". This is also an easy recipe with an authentic taste. Please give it a try… - - https://cookpad.com/us/recipes/153125-authentic-vongole-risotto
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