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How To make Pasta with Sake Clam Sauce
2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles
1. Drain clams and reserve juice. In a 10-12" frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until about 1/4 of the liquid remains. Add remaining sake, clams, and capers; simmer 3-4 minutes. Keep warm. 2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes. Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with 2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies. ~ Laura Wyckoff, Partland, Oregon.
How To make Pasta with Sake Clam Sauce's Videos
Sake Steamed Clams
Clams steamed with sake. It doesn’t get much more simple than this. The best thing about clams is they’re naturally sweet and savory and don’t require much else to taste delicious. All the ingredients used here help to amplify the flavor of clams. The sake adds an extra layer of umami and sweetness and the aromatics add fragrance and zest. This is a classic example of Japanese cooking philosophy: minimal ingredients all of which elevate the main ingredient. I’m using manila clams, but any fresh clams you can find will do. Make sure to purge your clams at least 30 minutes in advance in a bowl of fresh water with salt. I’d definitely recommend eating these with a bowl of white rice. The clam broth when poured over rice is heavenly.
Ingredients (serves 2)
1 lbs clams
1/2 cup sake
1 inch ginger
1 clove garlic
1 scallion
Black pepper (to taste)
Lemon wedge
Seafood Pasta
This Seafood Pasta dish, is a first course meal that never goes out of fashion,
it's a combination of shrimp, clams, mussels and calamari, all simmered and served in a light tomato sauce over spaghetti al dente.
A true classic of the Mediterranean tradition.
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Ingredients (metric)
For 4 servings:
400 g spaghetti (or linguine)
500 g mussels (* see note)
500 g clams (* see note)
300 g shrimp (* see note)
300 g squid
3 extra tablespoons
virgin olive oil
2 ripe small tomatoes
1 tablespoon parsley (chopped)
2 cloves garlic
1 pinch red pepper flakes
50 ml white wine (optional)
* (shells included in weight)
How to Take Your Pasta to the Next Level | Spaghetti Alle Vongole | Spaghetti with Clams
Today I made spaghetti alle vongole, spaghetti with clams with a couple of tricks that I use to improve the flavor (to my personal taste of course).
These 'tricks' not only help in the flavor but also the consistency of the sauce. It helps a lot for the emulsification of the sauce and gives it a very creamy consistency we all love from pasta without using any cream.
I hope you guys like it!
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Simple Clams Spaghetti with Soju! | Spaghetti alle Vongole
#pasta #spaghetti #spaghettivongole #spaghettiallevongole #clamspasta
Making a simple spaghetti with claims
0:20 Chop parsley
0:32 Slice garlic
0:39 Boil pasta
1:17 Start cooking!
2:51 Start plating
3:20 Serve
I had some cooked frozen clams in the freezer, so I took a few other ingredients and made my own version of the spaghetti alle vongole - with my own twist - made with SOJU! Here's how I made them...
Ingredients
1. Lots of Olive Oil (extra virgin the best)
2. 4 - 5 stalks of Fresh parsley or coriander
3. 150ml Soju (Korean distilled rice/wheat wine)
4. 5 - 6 cloves garlic
5. 250gm Spaghetti
6. 2 tsp Chilli flakes
7. 500gm Japanese Asari Clams
8. Salt to taste
Cooking instructions
1. Finely chop up the fresh parsley, I use only leaves but its really up to you, you can use the entire stalk
2. Finely slice the garlic, as thinly as you can slice them
3. You can also start cooking the pasta, boil them in salted water. The water should as salty as the sea
4. Cook the pasta until it is 2 minutes underdone (refer to your pasta's cooking time label). Remove the pasta and don't throw the pasta water away! Set aside
5. Now we can start cooking. Heat lots of olive oil on a pan over low heat
6. Gently fry the garlic slices in the low heat, giving it time for the oil to be infused with garlic flavour - I'd say about 5 minutes or until garlic turns slightly brown
7. Add the chilli flakes and stir it in for about 1 minute
8. Now you can add in your clams. Pour in the soju as well and bring it to a boil and simmer for 5 minutes. If you are using uncooked ones, give it time to steam, closed, until clams open up
9. Remove cooked clams and set aside
10. Now you can throw in your pasta, give it a little stir. Let is simmer a little to reduce the water and then start adding pasta water, one ladle at a time. The starch in the pasta water will slowly emulsify and thicken up the liquid in your pasta
11. In the final minutes, sprinkle generously the parsley and mix it into the pasta. Keep adding pasta water if needed but once you are happy with the consistency of the sauce, its done! Careful not to overcook the pasta though
12. Serve with the clams on top and sprinkle more parsley
Buon appetito!
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Creative Japanese Dishes 【steamed clam with Champagne】Gorgeous and Delicious Hot Pot!!
[Subtitles in 16 languages]
This is a traditional Japanese food Sakamushi (steamed clam with sake) arrangement.
After eating, add pasta, cream, and cheese. You can enjoy it twice.
【 ingredients 】
10 : clam
1/2 bottle : sparkling wine
Italian parsley
lemon
100g pasta
100cc cream
2tbsp Parmigiano cheese
【 recipe 】
1, Add clam in a pan.
Pour enough sparkling wine to cover the clams.
2, Cover and put on high heat.
When the clams open, serve with Italian parsley and lemon.
3, After eat, add cream and put on heat.
4, When boiling, add pasta and boil on medium heat, until the pasta become soft.
5, finally grate the Parmigiano cheese.
#Japanese cooking #Japanese recipe #pasta #clam
Miso Sake Clams with Soba Noodles (my version of pasta with clam sauce)
Need a quick and easy meal? How about we whip together some clams and soba noodles in a tasty miso and sake sauce? Sound good? Let's get started!
Ingredients:
2 dozen little neck or manila clams
2 TBS unsalted butter
1 TBS white miso
1 tsp gochujang
1 LB soba noodles
3 scallions chopped
3 cloves garlic minced
1/2 cup sake
2 TBS mirin
salt & pepper to taste
scallions and sesame seeds to garnish
Equipment:
large bowl
spatula
dutch oven or heavy bottom pot
knife
strainer
tongs
pot for pasta