毎日食べても飽きないワンパンパスタ『ボンゴレロッソ』トマトとあさり出汁の黄金比

毎日食べても飽きないワンパンパスタ『ボンゴレロッソ』トマトとあさり出汁の黄金比

Salut, hi everyone Oh, by the way, this first greeting. Sometimes I get comments that it sounds like I’m saying "hi, monkeys". But I am saying Salut, sorry I have a bad pronunciation. This is a French greeting. Please remember, if you would like to. So, what I will be making this time is Vongole Rosso. As the name suggests, it is pasta with clams and tomatoes. It is one of the most typical Italian pasta dishes needs no explanation. Unlike Vongole Vianco, which is made with a white wine base, this pasta has tomatoes in it. I personally think this amount of tomatoes is pretty important. If you put in too many tomatoes, I think the shellfish flavours would all be lost in the tomatoes. This time I will use these small tomatoes. They are fresh. Cut them in half and put a little salt on it. Drain off the water to bring out the flavour of the tomatoes. At this stage, we are pretty much done with cutting. We will not start cooking on the pan. It’s nice to not have too many ingredients to prepare. I can easily move to the next strep of cooking. On a cooled pan, add the garlic, olive oil, and then the hawk’s claw. Cook the garlic in about medium heat. And add scallions. Blend well. Once the scallions and olive oil are well blended, add the tomatoes. And mix well. Then, before the tomatoes are slightly cooked but not soggy, add water. It’s like opening the lid of the clams. The image is not that of a tomato sauce. I want to make a sauce that blends well with the delicate flavour of the tomatoes. It’s like making a soup stock with shellfish and tomatoes. It’s just an idea. Once the clams’ mouth opened and the broth tastes good, pull out the clams at this point. If you keep the clams in, it will overcook. The clams will be crusty and hard. You want to get the best of both worlds: clams that make a delicious broth and clams that are delicious to eat. That’s why we pulled them out at that time. Now, to the pasta. The pasta is slowly cooked in this clam and tomato broth to absorb the flavours. Although there’s tomatoes, It’s based on shellfish broth, so the flavour is delicate. So let the pasta cook and absorb it thoroughly like this. By doing so, you will be able to taste the seafood flavour. While the pasta is cooking, chop the parsley and basil. The parsley alone is a little short. There’s something about the basil alone that’s missing, colour. So it is better to have both parsley and basil, about half and half. By the way, basil discolours quickly after cutting, so don’t overdo it too far in advance. It is recommended to prepare them a little before the pasta is finished. It’s sucked up some good flavour. I’m sure it’s delicious. There is still some moisture left, so I have to make sure this is absorbed. At this stage, put the clams back in. Then add the parsley and basil. The shells of these clams can be Completely removed, or They can be left on, because it looks nice Not all, but A little bit can work for good presentation. The rest is to add flavour to the finish. Olive oil. Now, time to dress them. Garnish it. I don’t mind serving it flat, but It’s harder to cool down if you keep it a little lumpy. Again, we heap it up a little higher. Then pour the finished sauce generously over the top. This is delicious. Then you can scatter the clam shells around for good measure. I knew it would be better to have a little shells like this. It is of course easier to eat when all the shells are removed. But it’s for the look. This is amazing. This Vongole Rosso is the best. What’s best is the saltiness of the scallion and only a little bit on the tomatoes when you first cut the tomatoes. This is really tasty. And very affordable. The basil is good. The flavour of fresh basil goes very well with the clams and tomatoes. The pasta is also infused with so much flavour. Amazing. So, this is the recipe for Vongole Rosso. Please, give it a try. I’ll see you in the next video. A bientot.

旬のアサリとトマトのパスタ、ボンゴレロッソの作り方。繊細な自然の旨味をしっかりとパスタに煮含ませれば、余計な塩は振らずに味がバッチリ決まって最高の美味しさに。工程はシンプルで簡単、ワンパンで作れます。ぜひ作ってみてください！

●材料(約1人前)
ニンニク　　2かけ
ミニトマト　15個くらい
鷹の爪　　　1本
アサリ　　　13個くらい
水　　　　　200〜250ml
パセリ・バジル　適量

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