Asari Clam Vongole Bianco
One of my favorite seafood pastas: asari (clam) with white wine and lots of garlic!
Servings
2~3
Prep Time:
10 min.
Cook for:
25 min.
Good For:
Lunches
Introduction
Asari Clam Vongole Bianco
Vongole bianco (Italian for “in white sauce” – not to be mistaken for white cream sauce) was my introduction to white wine as a kid. Hah no I didn’t underage drink but I remember marveling at the complexities of what wine could do to simple dishes.
In Japan we get asari a lot. They’re low in fat, high in protein and filled with collagen. It’s also super easy to overcook them! In this recipe I’ll show you how to get perfectly cooked asari that’s been simmered in white wine – the perfect beginning to one of my favorite pastas!
For my pasta, I use this gluten-free brown rice pasta from Perfect Earth. Great texture without getting too sticky!
Ingredients
- Asari (Manila clam), 1 pack (around 10-12
- Garlic, 2 cloves
- White wine, 1/2 cup
- Olive oil
- Cayenne pepper, dried and whole
- Shiso, 3 leaves
- Salt
- Spaghetti, 2-3 servings
Boil pasta and drain. Keep some of the pasta water.
Sauté diced garlic with olive oil and dried chili until garlic starts to brown. I used one cayenne pepper (dried and whole with seeds removed) but you can use pepperoncini chili.
Add white wine and clams then cover with a clear lid at high heat.
When one or two clams start to open, turn off the heat but keep the lid on. This stops the clams from being overcooked. Pretty soon all your clams should be opened (make sure they are opened all the way out). Any clams not opened should be discarded.
Remove your clams to a dry bowl and cover with a lid to keep warm. Keep the white wine and garlic broth!
Add your pasta and a dash of salt to the remaining white wine and garlic broth and simmer at medium heat. If it gets too dry, add some pasta water but don’t make it too liquidy.
Sprinkle chopped shiso leaves and add your clams back in.
Enjoy!
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