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Tagliatelle with red clam sauce. When you wanna cook but not too much. The tag recipe is from my COOKBOOK 😉 Ingredients: 28oz can tomatoes 1 8oz bottle clam juice 5 cloves garlic peeled and smashed 1 shallot peeled and sliced Bay leaf, 3 sprigs thyme, 2 sprigs parsley tied together in a bundle. 5 sprigs basil tied together in a bundle. Goes in later, that’s why it’s separate. Pinch chili flakes 1 tbsp chopped parsley 2 tbsp white wine 1/2 lb clams-purged (serves 2) Directions: Preheat a pot over medium heat and add a generous glug of olive oil, around 1/4 cup. Add in the smashed garlic and sauté-stirring constantly- until golden brown. Add the shallots and quickly sauté until almost translucent. Add the canned tomatoes and crush if necessary. Add the clam juice, and thyme bundle. Simmer over medium low heat for 40-50 minutes, adding your basil at the 30 minute mark, until the sweetness comes out from the tomatoes and it no longer tastes watery. Pluck out the herbs and blend smooth, or you can leave if chunky. I prefer the smooth sauce. You can use this right away or store for later. If you’re using dried pasta drop it in salted boiling water first since it will take longer than the clams. If you’re using fresh pasta drop it at the same time as the next steps. Preheat a sauté pan over medium low heat and add a few tablespoons of olive oil. Add in a pinch of chili flakes- you be the judge of how spicy you like it. Toast for around 30 seconds before adding in your chopped parsley immediately followed with your white wine, once the wine is nearly dry add your clams and the remainder of your clam juice. Cover and steam for 2-3 minutes until all your clams open up. Add in some of your tomato sauce and swirl it to give it a good mix, add in your pasta and toss to combine. Taste now and adjust salt, you may not even need it since clams and clam juice are salty. Serve #food #clams #pasta #seafood
Duration: 57 sPosted : Thu, 04 Apr 2024 02:07:58Views
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