18 May 2017

Spaghetti alle Vongole in bianco

Spaghetti Vongole is one of my favorite pasta and I think this is popular pasta among Japanese.  Because clams are very common ingredients for Japanese cooking as well.

The reason I made this particular dish this time is because I wanted to make a dish with "De Cecco" pasta.  This brand is very known brand in Japan and Hong Kong and available in good super markets but I've realized that I hardly see it in Singapore.

I've been using Barilla for all this time but De Cecco pasta is distinctively different, especially the texture.  It goes extremely well with Vongole sauce that the pasta soaks up juice of clams but not becoming soggy at all.  I made Vongole and focaccia on the side.



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