Mochimugi Pasta Vongole Rosso
Enjoy the chewy texture unique to mochimugi pasta, made from barley!
Unlike regular pasta, it has a pleasantly springy bite.
This time, we’ll make a flavorful clam and tomato sauce to pair with it.
Ingredient
| ≪Ingredient≫ | 2 servings |
| Mochimugi pasta | 2 servings |
| Clams | 200 g |
| Onion (sliced) | 1 small |
| Canned whole tomatoes (crushed) | 200 g |
| Bacon (cut into 1 cm strips) | 2 slices |
| Garlic (minced) | 1 clove |
| Red chili pepper (sliced, seeds removed) | 1 piece |
| White wine (optional) | 1 tbsp |
| Parsley | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt, pepper, sugar | To taste |
| Grated cheese | To taste |
Instructions
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Bring a pot of water to a boil and cook the mochi barley pasta.
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In a frying pan, heat olive oil and garlic over low heat. Sauté slowly until fragrant, then add red chili pepper, bacon, and onion.
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Add clams, quickly stir, pour in white wine (or sake), cover with a lid, and steam over high heat until the shells open. Season with salt and pepper.
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Once the clams open, reduce to low heat, add the crushed tomatoes, and balance the acidity with a bit of sugar if necessary.
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Pour the sauce over the cooked pasta, sprinkle with parsley and grated cheese to taste, and serve.
