Ristorante Aquapazza owner and chef Yoshimi Hidaka presents an outdoor catering experience in Yokosuka Aquamare. This recipe for exquisite Vongole pasta, featuring squid and tomatoes from the Miura Peninsula, is carefully explained for home cooks to recreate. Try this authentic Italian dish that showcases the chef's refined skills.
Ingredients
Main Ingredients (2 servings)
- Linguine 160g
- Squid 4 pieces
- Clams 16 pieces
- Tomato 1 piece
- Basil (to taste)
- Parsley (to taste)
- Garlic (to taste)
Seasonings
- Extra Virgin Olive Oil (to taste)
- White Wine or Cooking Sake (Rice Wine) (to taste)
Steps
- Chop 1 yellow and red tomato and prepare 4 squid. Mince drained parsley (to taste), basil (to taste), and garlic (to taste).
- Prepare 16 clams and have 160g linguine ready.
- Add a generous amount of Extra Virgin Olive Oil (to taste) to a pot.
- Heat the olive oil and sauté minced garlic (to taste).
- Once fragrant, add the cut squid pieces (4 portions) and sauté.
- After stir-frying the squid, add White Wine or Cooking Sake (Rice Wine) (to taste) and let the alcohol evaporate.
- Once the alcohol has evaporated, add the chopped tomato (1 piece) and simmer briefly. (Key Tip!) If cooking outdoors with wind, covering with a lid will help it cook better.
- When the tomatoes have softened, add the 16 clams, cover with a lid, and steam until the clams open.
- In a separate pot, boil the 160g linguine for 4.5 minutes, making it slightly firmer than al dente.
- Add the cooked, super al dente pasta to the squid and clam sauce and reduce. (Key Tip!) Simmering the pasta in the sauce allows it to absorb the flavors and the starch to thicken the sauce.
- Once the pasta and sauce are well combined, finish by adding Extra Virgin Olive Oil (to taste).
- Stir in the drained parsley (to taste), and finally add the basil (to taste) to complete the dish.
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