Distinct Prima rendition of a rich and aromatic sauce of clam juice and fish consommé to make spaghetti vongole or picante di vongole. spaghetti vongole vongole sauce vongole sauce recipe Simple Shop Now INGREDIENTS Ingredients For Step 1: 20g Garlic, Chopped 16g Olive Oil As desired, optional Red Chilli Ingredients For Step 2: 480g Clams 4 tsp White Wine 1 pkt Prima Taste Vongole Pasta Complete Sauce Ingredients For Step 4: 140g Spaghetti Optional Ingredients: 80g Garlic, Chopped 20g Olive Oil 15g, optional Red Chilli 4 tsp White Wine We Recommend: For Red Chilli: Chilli Padi, Bird’s Eye Chilli For Clams: Fresh Manila Clams For White Wine: Chardonnay For Spaghetti: San Remo Spaghetti Variation - Seafood Vongole Pasta Preparation for Prawns and Scallops 2g Salt 8 pcs Prawns (Medium Size), De-shelled & Deveined 6 pcs Scallops Ingredients for Step 1: 20g Garlic, chopped 16g Olive Oil As desired, optional Red Chilli Ingredients for Step 2: 4 tsp White Wine 1 pkt Prima Taste Vongole Pasta Complete Sauce Ingredients for Step 4: 140g Spaghetti As desired, optional Chopped Parsley We Recommend: For Seafood: You may replace or mix with other seafood as your desired. We recommend Crafish Meat 8 pcs, Slice Fish 8 pcs, Slices Squid 10 pcs, Mussel 8 pcs or Lobster Meat 8 pcs. For Red Chilli: Chilli Padi, Bird’s Eye Chilli For White Wine: Chardonnay For Spaghetti: San Remo Spaghetti Steps PREPARATION: FOR SPAGHETTI 1. Bring 3L water to high boil and cook spaghetti. Pre-cook spaghetti 3-4 mins less than recommended cooking time.2. Drain and drizzle with 10g olive oil. Mix well to prevent sticking.3. Leave it to cool at room temperature.COOKING STEPS1. Heat pan on medium heat, add olive oil, garlic and red chilli (optional). Stir fry till fragrant.2. Add clams and white wine. Stir fry to mix well. Add Prima Taste Vongole Pasta Complete Sauce, stir and cover pan for approx. 2-3 mins (depending on the size of the clams) to cook clams.3. Remove opened clams and set aside. Cover pan & leave the unopened clams and sauce in the pan.4. Add spaghetti into pan and stir well. Toss the spaghetti with the sauce for 3-4 min or till sauce thickens slightly.5. Add in opened clams, mix well and cover pan for approx. 10 secs.PREPARATION: FOR GARLIC AND CHILLI IN OLIVE OIL1. Heat pan on medium heat and add olive oil, garlic and half of the red chilli (optional). Stir fry till fragrant.2. Add a pinch of salt and stir fry for approx. 90 secs.3. Add in white wine and stir fry for approx. 1 min.4. Turn off heat and add in the remaining red chilli (optional). Mix well and pour into serving bowl.VARIATION - SEAFOOD VONGOLE PASTAPREPARATION: FOR SPAGHETTI1. Bring 3L water to high boil and cook spaghetti. Pre-cook spaghetti 3-4 mins less than recommended cooking time.2. Drain and drizzle with 10g olive oil. Mix well to prevent sticking.3. Leave it to cool at room temperature.PREPARATION: MARINATED PRAWNS AND SCALLOPS1. Add salt into prawns and scallops.2. Mix well and set aside.COOKING STEPS1. Heat pan on medium heat, add olive oil, garlic and red chilli (optional). Stir fry till fragrant.2. Add marinated prawns & scallop. Stir fry till fragrant. Add white wine, stir fry to mix well. Add Prima Taste Vongole Pasta Complete Sauce. Stir and cover pan for approx.1 min to cook prawns and scallops (depending on the size of the prawns & scallops).3. Open cover, remove cooked prawns and scallops and set aside. Cover pan and leave any uncooked scallops and sauce in the pan.4. Add spaghetti into pan and stir well. Toss the spaghetti with the sauce for 3-4 mins or till sauce thickens slightly.5. Add in cooked prawns and scallops, mix well and cover pan for approx. 10 secs. Sprinkle with chopped parsley and serve.
