Recipe of Super Quick Homemade Chilled Pasta alle Vongole with Tarako

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chilled pasta alle vongole with tarako. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chilled Pasta alle Vongole with Tarako is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Chilled Pasta alle Vongole with Tarako is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have chilled pasta alle vongole with tarako using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chilled Pasta alle Vongole with Tarako:

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

Instructions to make Chilled Pasta alle Vongole with Tarako:

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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