Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, ocean-scented soup pasta with clams and aosa seaweed. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Ocean-Scented Soup Pasta with Clams and Aosa Seaweed. I wanted to come up with something using the wonderful color, scent, and deliciousness of aosa seaweed. You will be adding the pasta water to the soup, so don't add salt. If you cannot obtain aosa seaweed, use wakame instead.
Ocean-Scented Soup Pasta with Clams and Aosa Seaweed is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Ocean-Scented Soup Pasta with Clams and Aosa Seaweed is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ocean-scented soup pasta with clams and aosa seaweed using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ocean-Scented Soup Pasta with Clams and Aosa Seaweed:
- Make ready 1 serving Pasta
- Prepare 100 ml Manila clams
- Take 1 handful Aosa seaweed (or wakame)
- Make ready 1/4 Onion
- Take 1/3 packages Enoki mushrooms
- Prepare 1/3 of a package Shimeji mushrooms
- Get 1 tbsp Olive oil
- Get 1 clove Garlic
- Make ready 1 tbsp White wine (or sake)
- Prepare 1 Soup stock cube
- Take 1 small amount Butter (optional)
- Take 1 Black pepper
- Prepare 300 ml Pasta boiling water
- Prepare 1 if needed Salt and pepper
Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over pasta for an Italian seafood feast. A little extra time is needed to prepare this dish as the seafood is soaked in separate bowls in cold water before preparing so estimate your time accordingly. Heat a dash of olive oil to a pan and fry the chopped garlic for a few minutes over a moderate heat. Add the aubergine flesh, nori seaweed and the sea water.
Steps to make Ocean-Scented Soup Pasta with Clams and Aosa Seaweed:
- De-sand the clams. Soak the aosa or wakame in water to rehydrate.
- Mince the onion and break up the mushrooms.
- Begin boiling the pasta for 2 minutes less than normal (you will be adding the boiling liquid to the soup, so don't add salt).
- Stir-fry the olive oil and garlic in a frying pan over low heat until fragrant. You can also mince the garlic.
- Stir-fry the onion and mushrooms over high heat.
- Add the clams and white wine to Step 5, cover with a lid, and steam.
- Add 300 ml of the pasta boiling liquid and the soup stock cube to Step 6. The pasta is still boiling during this step.
- Once the pasta has boiled for 2 minutes less than instructed, add to Step 7. Add the aosa, butter, and black pepper. Check the taste and adjust with salt and pepper.
Heat a dash of olive oil to a pan and fry the chopped garlic for a few minutes over a moderate heat. Add the aubergine flesh, nori seaweed and the sea water. Soak seaweed in water to cover. There are all kinds of soups out there that really lend themselves well to having pasta added, but you want to make sure you're not only adding the right amount of pasta - too much and you run the risk of the pasta soaking all the broth - but that you're adding the right kind of pasta to the dish as well. This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta.
So that’s going to wrap it up for this special food ocean-scented soup pasta with clams and aosa seaweed recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
