Linguine alle Vongole Bianco
Ingredients
5 oz of pasta
olive oil 2 table spoon
2,3 pieces of garlic
a little bit of italian parsley
a half cup of white wine
butter tea spoon
a half pound of clam
1: Soak clam in cold water for a half-day to drain sand out
2: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as the sauce is cooked. The timing is very important. If you feel complicated, let's get sauce done first, and then mix al dente pasta with its sauce.
3: Add olive oil and chopped garlic into the pan, and then stir fry with low heat. Be careful of burning garlic. When garlic gets right brown, toss clam into the pan.
4: cook clam with garlic oil. When the temperature gets to the highest, flambe clams with white wine and makes fire! wow! Put a cover over the pan and steam until clam opens up its shell.
5: After you make sure that clams are cooked, add butter and broth. If you want to enjoy seafood flavor, just add build water for pasta.
6: Add boiled pasta to the sauce and cook for about 1 minute. The sauce gets slight as cooking. This is called emulsification. Add salt if you need it.
7: Add parsley for topping or whatever you want, such as garlic tips.
I prefer Bianco more than Rosso. Pasta al dente means that has been cooked to be firm but not hard—usually, 1 minute before its direction.
Regular pasta should be taken out 1 minute before proper cook time.
Soup pasta should be taken out 2,3 minutes before, and cook pasta in the soup sauce until al dente
Bon appétit
