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Before you jump to Chilled Pasta alle Vongole with Tarako recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now a good deal more popular than before and rightfully so. There are many health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get us to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several simple changes that can start to make a difference to our day-to-day eating habits.
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We hope you got benefit from reading it, now let’s go back to chilled pasta alle vongole with tarako recipe. You can have chilled pasta alle vongole with tarako using 11 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Chilled Pasta alle Vongole with Tarako:
- Prepare 140 grams Spaghetti
- Take 16 Manila clams
- Take 1 Tarako (salt cured cod or pollack roe)
- Use 50 ml Olive oil (extra virgin)
- Take 1 clove Garlic
- Get 1 Red chili pepper
- Prepare 100 ml White wine
- You need 80 ml Water
- You need 1 Tomato (large)
- Prepare 5 Basil leaves (large)
- Provide 1 Salt and pepper
Instructions to make Chilled Pasta alle Vongole with Tarako:
- These are the ingredients.
- 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.
- Put the well washed clams into the frying pan. Stir fry for 20 seconds, and add the white wine.
- Cover the frying pan with a lid, and steam for 2 to 3 minutes over medium heat to cook the clams through.
- 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.
- Transfer the contents of the frying pan to a bowl. Chill well in the refrigerator or freezer.
- Make a slit through the membrane of the tarako, and scrape out the insides with the back of a knife.
- Peel the tomato by briefly dunking it in boiling water.
- Cut up the peeled tomato into wedges. Chop up the basil leaves roughly.
- 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.
- Drain the spaghetti into a colander, and chill well in ice water. Drain again.
- 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.
- 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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