僕が一番おすすめするワンパンパスタ！【ボンゴレビアンコ】理にかなった調理法でした。

僕が一番おすすめするワンパンパスタ！【ボンゴレビアンコ】理にかなった調理法でした。

Pour the water on the pasta to boil. Let the pasta soak the sauce. Hi, I’m Fabio, the chef. I’m gonna make spaghetti alle vongole in bianco today. These are today’s ingredients. Spaghettini/ Clams/ Garlic/ Chilli pepper/ Parsely/ Fish sauce/ Extra virgin olive oil

I’ll use only a frying pan today to make spaghetti alle vongole in bianco. I think the most effective way to make pasta risottata is vongole bianco. So, I’ll tell you how to do it. I’ll prepare clams first. 3% of the salt for water to clean up.

I’ll clean them up with my hands. Now the water is getting dirty, then I’ll put the aluminum foil on them. This is because I want to make the dark situation like an ocean. I’ll make holes for clams to breath. I’ll let them rest in the fridge for an hour.

I’ll make the base of the aglio oglio. I’ll crash the garlic today. I want to respect the broth of the clams, so I crashed the garlic today. I’ll chop a lot of the parsely. A perilla is recommended. 1 hour later… I’ll take off the Aluminum foil.

The water got dirty. Then, clean them up again with 50℃ of the water because they are still dirty and too salty. When the water gets clear, let them rest for 2 to 3 min. After that, I’ll use them. I’ll make the base of the aglio oglio. Garlic/ Chilli pepper Extra virgin olive oil

I’ll bring out the smell of the garlic and chilli pepper. When the oil gets boiling, turn down the heat to the low. The clams are today’s main, so you don’t have to bring out too much smell of garlic and pepper. Usually, I heat them up more, but I’ll proceed the next step today.

When you start to smell of them, put the clams into the frying pan. The low heat is fine. Like I’m gonna coat the clams with the oil. The clams are heating up, and the bad smell’s getting away.

You usually pour the water, wine or etc, but if you like the strong taste of clams, you don’t have to do that. The shell is opening now. The low heat is essential for this, if you heat up to the high, they are gonna catch fire.

I’m gonna make the spaghetti risottata toda to respect the broth of the clams, so I’ll pour the water. You don’t have to add the salt to the water. Then, let the water boil. The water is boiling now, and shells are open. I’ll turn down the heat to the low and take them up.

I’ll take off the clam meat from the shell later. I’ll put the spaghettini into the boiling water. I’ll boil them +1 min as written. Pour the water to sink the spaghettini. The heat is from the middle to the high for 1 person.

I’ll just wait for the spaghettini to finish to boil, so I’ll take off the meat from the shell. If you don’t want to do this process, you don’t have to do that. I’ll mix them up with the pasta later.

Sometimes, you don’t feel right with the finger, it’s sand. To do this, you can clean them up more. 1 min left. I’ll pour the umami of the clams. I’ll boil down the leftover sauce with the high heat. I’ll taste it once here.

Then adjsut the taste with the fish sauce, or whatever you like. I’ll put the clam meat and a lot of parsely here. Mixing… Let the spaghettini soak the broth and make the sauce thick. Now, the sauce and the spaghettini are thick. Turn off the heat and pour the extra virgin olive oil. Mixing…

They are well-mixed now, so I’ll arrange it. spaghetti alle vongole in bianco with a frying pan. Itadakimasu. The boil time for the spaghettini is right, and the broth of the clams is so good.

You don’t see this recipe in Japanese restraunts, but it’s popular for short-pasta in Italy. I explained it in privious videos. Canola flower or wild vegetables go well together in Spring. Gochisou samadesu. Now, the clams are in season, so please try this recipe.

Thank you for always leaving a comment. See you in the next video. Bye-Bye.

春先から旬になってくるあさりを使ったボンゴレビアンコ🍝ワンパンだからこそできる理にかなったその調理法は間違えない美味しさですよ🤤

ーーーーーーーーーーーーーーーー
【チャプター】
0:00 材料紹介
0:49 アサリの掃除
3:26 ソースを作る
11:03 完成・実食
11:26 日本のレストランでワンパンしない理由

ーーーーーーーーーーーーーーーー
材料
スパゲッティーニ　70g
あさり 200g
水　360g
ニンニク　ひとかけ
カラブリア唐辛子　 1本
パセリ　 6g
魚醤　数滴　 ※白だしでも美味しいです。
EX オリーブオイル　大2

ーーーーーーーーーーーーーーーー
◆ファビオおすすめ食材◆
ラモリサーナ1,7mm https://amzn.to/3FoXaPA
ロレンツォNo.3 https://amzn.to/3F7KhcE
まるはら 鮎魚醤 200ml https://amzn.to/3TkLIdO
カラブリア唐辛子　https://a.r10.to/huG54W
モチアの粗塩(茹で湯の塩)　https://amzn.to/3eIbTut
クリスマス島の海の塩　https://amzn.to/3YwTa6c

ーーーーーーーーーーーーーーーーー
◆ファビオ愛用機材◆
アカオアルミフライパン24cm　https://amzn.to/3xz91Gt
ジオ 片手鍋 20cm　https://amzn.to/3FO2ywT
マイクロプレイン　https://amzn.to/3KZGrWK
シリコーンゴムヘラ　https://amzn.to/3Bi1HjW
シリコンスプーン　https://amzn.to/3DokpJj
タイガークラウン ドレッジ　https://amzn.to/3Lbp7vY
120cc レードル　https://amzn.to/3J0ci8n

ーーーーーーーーーーーーーーーーー
📚ファビオのレシピ本📚
【１冊目 】パスタと出汁に特化したパスタの本🍝
→　https://amzn.to/2SM2SG8
「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
→　https://amzn.to/3n7aQ8b
「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
→　https://amzn.to/3qiv0hw
「火入れを極めるファビオの肉料理」

ーーーーーーーーーーーーーーーーーーー
◆Instagram　https://www.instagram.com/fabilog0016/
◆TikTok　https://www.tiktok.com/@chef.fabio
◆Twitter　https://twitter.com/fabico0101

⬇︎⬇︎お仕事、案件、食材提供、コラボのご依頼はこちら🤝✨
fabi030016@gmail.com

ーーーーーーーーーーーーーーーーーーーーーー
#パスタ #ボンゴレビアンコ #ワンパンパスタ