Recipe of Perfect Shijimi Clam & Tomato Pasta for Hangovers
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Favorite Shijimi Clam & Tomato Pasta for Hangovers. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shijimi Clam & Tomato Pasta for Hangovers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shijimi Clam & Tomato Pasta for Hangovers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shijimi Clam & Tomato Pasta for Hangovers is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Shijimi Clam & Tomato Pasta for Hangovers using 9 ingredients and 6 steps. Here is how you cook that.
Since I had a drinking party from the afternoon, I suspected I'd suffer from a hangover the next day. Taking clues from spaghetti alle vongole, I came up with a sauce made of shijimi clam and tomatoes, which are effective against hangovers. When adding the clams to the sauce, you could leave the shells on, but perhaps it's best to remove them if you'll be dealing with a hangover. You can use either fresh or dried basil. Recipe by Akeguri
Ingredients and spices that need to be Get to make Shijimi Clam & Tomato Pasta for Hangovers:
- 250 grams Spaghetti
- 200 grams Shijimi clams (basket or freshwater clams)
- 3 tbsp Sake
- 2 clove Garlic
- 1 Red chili pepper
- 1 tbsp Olive oil
- 1 can Canned crushed tomatoes
- 1 Salt and pepper
- 1 Basil
Instructions to make to make Shijimi Clam & Tomato Pasta for Hangovers
- Add an appropriate amount of salt to boiling water. Boil the pasta up to a minute before the specified boiling time on the package, then drain in a strainer.
- While the pasta is boiling, combine the shijimi clams and sake in a frying pan and steam cook. Once the clams have opened, transfer them with the liquid to a bowl and set aside.
- Add olive oil and garlic to the same frying pan together with the red pepper cut into rounds. Cook until fragrant.
- Once fragrant, add the canned tomatoes and the soup from Step 2. Simmer on low heat for 10-15 minutes until the sauce thickens.
- Combine the clams from Step 2 with the sauce from Step 4, and season with salt and pepper to taste.
- Mix in the boiled pasta to the sauce from Step 5, transfer to individual serving plates, and top with basil.
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