Umami-rich Vongole Bianco

• 300 grams Pasta
• 220 grams Manila clams (de-gritted)
• 1/2 Onion
• 1 Fresh parsley
• 1 clove Garlic
• 1 Red chilli pepper (sliced into rounds)
• 6 grams Granulated konbu dashi stock
• 50 ml Sake
• 50 ml Pasta boiling water
• 30 ml Olive oil
• 1 Black pepper

1. Scrub the clams clean and drain.
2. Finely chop the the parsley, then cut the garlic and onions into 2~3 mm slices.
3. Heat the olive oil in a frying pan and saute the garlic and thinly sliced red chili pepper until fragrant.
4. Next, add the onion and parsley and saute a bit more.
5. Begin boiling the pasta in salted water (the salt is separate from the listed ingredients).
6. Add the clams, sake, konbu dashi, and pasta boiling water to the pan, cover with a lid, and steam.
7. Once the clams have opened, season with black pepper.
8. Coat the boiled pasta with the the sauce and some olive oil (separate from the listed ingredients) and enjoy!

pasta, manila clams, onion, parsley, clove garlic, red chilli pepper, konbu dashi stock, sake, water, olive oil, black pepper

Taken from cookpad.com/us/recipes/154394-umami-rich-vongole-bianco (may not work)