Authentic Vongole Rosso Clam Pasta - Manila clams

Method

• Work through the de-gritting and de-salting especially well if you dig the clams from the ocean.
• De-grit and de-salt the clams well!
• Cut up the ingredients A as I noted above.
• Chop the Italian parsley to desired sizes.
• In a large pot, bring 3 liters of water to a boil for the pasta.
• Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water).
• The amount of the salt put in at Step 4 determines the taste of the pasta.
• Please be precise.
• Once the water comes to a boil, reduce the heat to very low and have it standing by.
• In a cold skillet, add the olive oil, garlic, and the chopped up red chili pepper from Step 3 and saute it over low heat until the garlic is fragrant.
• Once the garlic from Step 6 starts to brown and be fragrant, add the onion from Step 3 and reduce heat to medium-low.
• Season lightly with salt and pepper and cook them through.
• The heat for Step 7 should be slightly higher than low heat.
• In order to bring up the sweetness of the onion, saute it for 5 minutes without stopping your hand.
• This is very important.
• Add the clam from Step 1 into the skillet from Step 8 and lightly saute it about 10 seconds.
• Pour the white wine into the Step 9 skillet and cover the skillet.
• Leave the heat as it is and braise the ingredients.
• When the clams from Step 10 open half way, take the lid off.
• Use tongs to remove the opened clams to a plate.
• Once all the clams are removed, add the canned tomato along with the liquid.
• Add the B ingredients, bring it to a boil over low-high heat.
• Once the tomato mixture from Step 12 starts to simmer, reduce heat to low-medium.
• Crush the tomatoes and simmer stirring occasionally for 5-6 minutes (for a one person portion).
• Meanwhile, put the pasta into the Step 4 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard.
• Cook it over low heat.
• When you are using seafood, use tomato sauce that is more sour than a usual one.
• When the sauce is reduced and looks like in the picture, stop the heat.
• Right before the pasta is done cooking, take out about one ladleful of the cooking water and add everything from Step 10.
• Cook it over a little higher than low heat.
• Add the drained pasta and Italian parsley into the tomato sauce and mix well.
• If necessary, add the ingredients C to adjust the taste.
• Serve the pasta from Step 17 onto a plate, sprinkle with freshly ground black pepper and enjoy.
• The combination of the rich flavor of the tangy tomato sauce and the clams is the best.
• The plentiful garlic and the sauteed onion bring up the sourness of the tomato and make the sauce even more delicious.
• An authentic vongole rosso with a lot of delicious tomato sauce and clams... You will be surely satisfied with it.
• I use the tomato paste you see in the picture, which you can buy anywhere.
• This bag is about 1 tablespoon.
• This recipe calls for a lot of sauce.
• If you use less pasta than usual (about 80 g), the double batch of this sauce should be enough to serve 3 people.
• I posted an authentic "Vongole Bianco" as well..
• is "Clam Tomato Risotto".
• This is also an easy and authentic taste.