My mother used to make pasta with canned clams and a bunch of bacon to try to save herself. But Clam Italy is not very attractive to our kids, and I think it's all the fault of canned clams. The clams are cooked before they are canned. It has been overcooked. To make a dish from canned clams, you have to deal with pale, tasteless, rubber-like clams. The only way to live up to the delicious taste of clams is to use fresh raw clams (at least freshly shelled or frozen), and the shorter the cooking time, the better.
Best of all, fresh clams with shells cook themselves to produce a delicious juice. Just add a bit of broth or white wine and the delicious juice in the shell will fill your sauce. When buying fresh clams, make sure their shells are tightly closed or close when you tap them. Avoid buying clams that don't move in the open, as they may not be too fresh.
Replenish the body. Women who are tired at work often drink this soup to relieve fatigue and nourish the stomach.
Pasta with clams
Ingredients: Kosher salt to taste, 6 tbsp extra virgin olive oil, 12 medium garlic cloves, 4 pats and keep intact, 4 thinly sliced, 4 finely chopped or ground into purees, dried chili flakes 1/4 to 1/2 tsp, dry white wine 1/2 cups, unsalted butter 2 tbsp, clams 907 g (2 lbs), flat strip pasta 454 g (1 lb), chopped fresh parsley 1/4 cup, chopped lemon peel 2 tsp and lemon juice 1 tbsp (using 1 lemon), freshly ground black pepper to taste
Start production:
1. Bring a large pot of salted water to a boil. In another pan, heat the oil and 4 plaved garlic cloves over medium to high heat until the garlic has a hissing sound, turn to medium-low heat and sauté until the garlic is golden brown for about 5 minutes. Remove the garlic cloves and discard, leaving the olive oil behind and turn back to high heat. Add the garlic slices and dried chili flakes and stir-fry until the garlic slices slowly turn golden brown for about 45 seconds. Sauté the garlic paste until fragrant, for about 30 seconds. Pour in the wine, butter and clams and cover with a lid, shake the pot and cook until the clam shells are all open, about 6 minutes. Move the clams into a bowl and leave the sauce in the pan for later.
2. Cook the pasta in boiling water, stirring occasionally to avoid sticking to the noodles. Cook until the noodles are soft but the dough is still a little hard (reduce the cooking time according to the packaging instructions after boiling for 1 minute). Drain the pasta and keep 1/2 cup of boiling water (pour out the rest of the boiling water), pour the pasta back into the pan and bring on medium heat.
3. Pour the sauce and half of the boiling water into the pasta pan and stir until the sauce is evenly attached to the noodles for about 2 minutes. Add boiling water as appropriate to adjust the sauce to your preferred concentration. Stir in the clams, chopped parsley, lemon zest and lemon juice, season with salt and ground black pepper.
Tips
For the most delicious finished product, fresh clams are recommended. If you can't buy it, replace it with 340 g (12 ounces) frozen clams or canned clams, thaw and drain. Add the clams to the pan in step 1 with wine and butter. Remove from the fire immediately and continue with the steps.
Selected from the book "Cooking Lab", all rights reserved.