Vongole | primataste

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Vongole sauce in Asian style - a rich and aromatic sauce of clam juice and fish consomme. Perfect with any noodles or pasta. Top it off with any of your favourite seafood!

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Vongole with Prawns

Vongole with Prawns

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Standard

INGREDIENTS

1 pkt

Prima Taste Vongole Sauce

68g

Dry spaghetti

8 – 10 nos

Clams

We recommend fresh Manilla clams.

You may also use fresh flower clams (16 – 18 nos), or fresh local clams (10 – 12 nos).

You may also use seafood such as prawns, fish, squid or crab meat.

¾ tbsp

Olive oil

We recommend extra virgin olive oil but you may also use cooking oil.

2 tsp

White wine

We recommend Chardonnay.

As desired

Red chilli, sliced

We recommend small & hot, red chilli (chilli padi).

10g

Garlic, chopped
Steps

1. Cook dry spaghetti in boiling water for 6 – 8 mins.
2. Drain and drizzle with olive oil.
3. Set aside for later use.
4. Add olive oil, garlic, red chilli into the pan and stir-fry it for approx. 3 secs.
5. Add clams and white wine .
6. Stir and simmer for approx. 3 secs.
Chef’s tip: To prevent sauce from turning sour, ensure that the alcohol has evaporated before adding Prima Taste Vongole Sauce.
7. Add Prima Taste Vongole Sauce.
8. Cover pan for approx. 2 – 3 mins.
9. Remove cover.
10. Set aside opened clams immediately.
11. Add spaghetti into pan and stir well.
12. Toss the spaghetti with sauce for approx. 2 – 3 mins or until sauce thickens slightly.
13. Add in cooked clams.
14. Cover pan for approx. 4 secs.
15. Depending on the type of clams used, you may add desired amount of salt to taste.
16. Prima Taste Vongole is ready to be served.
INGREDIENTS

1 pkt

Prima Taste Vongole Sauce

140 g

Spaghetti

You may use any wheat flour, non-fried noodles.

15 g (3 tsp)

Olive oil

You may also use cooking oil.

2 nos

Scallops

1 no

Crayfish, Deshelled and deveined

3 nos

Manila Clams

10 g

Chopped garlic

as desired

Sliced red chilli

We recommend small & hot red chilli.

10 g (2 tsp)

White wine

You may also use Chinese cooking rice wine.

as desired

Salt

as desired

Crushed black peppercorn

4 pcs

Squid

pinch

Chopped parsley
Steps

1. Cook dry spaghetti in boiling water for 6-8 mins. Drain and drizzle with olive oil. Set aside for Step 4.
2. Heat pan on medium heat, add olive oil, scallops and crayfish. Sear both sides of the scallops and crayfish till golden brown.
3. Add live clams, garlic and red chilli. Stir-fry for approx. 3 secs.
4. Add white wine. Stir and simmer for approx. 3 secs. To prevent the sauce from turning sour, ensure that the alcohol has evaporated before adding Prima Taste Vongole Sauce. Add 1 packet of Prima Taste Vongole Sauce, cover pan for approx. 1-2 mins.
Remove cover. Take out seafood once cooked. Set aside for Step 6.
5. Add spaghetti into pan and stir well. Using a pair of tongs, toss the spagetti with sauce for approx. 2-3 mins or till sauce thickens slightly. Add salt & crushed black pepper to enhance taste and cook the squid for 10 secs.
6. Add in cooked seafood and mix well. Cover pan for approx. 4 secs.
7. Spaghetti spaghetti is to be served al dente (do not overcook spaghetti), with some sauce remaining. Sprinkle with chopped parsley.
INGREDIENTS 材料

百胜厨蛤蜊酱

橄榄油，3/4汤匙

我们建议采用特级初榨橄榄油

蒜茸，10克

红辣椒，切片，随个人喜好我们建议采用小红辣椒（指天椒）

蛤蜊，8-10只

我们建议采用新鲜的马尼拉产蛤蜊（8-10粒）

白葡萄酒，2茶匙

我们建议采用霞多丽

但您也能采用赛美蓉、

雷司令、

其他种类的白葡萄酒或适合用来烹饪的中国米酒。

干意大利面，68克或熟意大利面，140克
Steps 烹煮法

1. 将干意大利面放进沸水中煮6-8分钟。
2. 沥去水分后滴入少量橄榄油，
3. 放在一旁供步骤4使用。
4. 用中火把平底锅烧热，
5. 加入橄榄油、
6. 蒜茸和红辣椒，
7. 并翻炒大约3秒钟。
8. 加入蛤蜊和白葡萄酒，
9. 翻炒并焖约3秒钟。
10. 加入百胜厨蛤蜊酱（Prima Taste Vongole Sauce）。
11. 若采用马尼拉蛤蜊或白蛤蜊，盖锅等待约2-3分钟。若采用花蛤蜊，盖锅等待约1- 2分钟（时间长短根据蛤蜊大小而定）。
12. 打开锅盖，
13. 取出已张开的蛤蜊，放在一旁供步骤5使用，
14. 把没张开的蛤蜊和酱汁一起留在锅里。
15. 将意大利面放入平底锅内并搅拌均匀。
16. 用钳夹混合意大利面和酱汁，持续搅拌2-3分钟
17. 或直至酱汁开始变稠。
18. 放入煮好的蛤蜊
19. 盖锅等约4秒钟。
20. 蛤蜊意大利面吃起来要有咀嚼劲（意大利面不宜煮制过久），
21. 且有一些剩余的酱汁。