White clams boil pasta
By VicentaLakin
the white juice xx is often a gruesome feeling, and the foods are so much less popular with the older ones. this white-juice lasagna made today, it's not greasy, it doesn't stick in its roots, it's loaded with a thin layer of white juice at the bottom of the plate. very little oil, very little salt and very little water, and the source of the soup is half a bowl of water, light cream, and water from mushrooms and clams, which is fully absorbed by pasta and very sweet。
Recipe Recommendations
- pasta 500G
- Fresh clams 1 kg
- bacon 200g
- Tricholoma 350g
- garlic appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for White clams boil pasta
1
Pasta is boiled to the point where it can be cooked, but not soft enough. If it is still uncertain, look at the suggested cooking time for pasta bags, and if it is recommended that it be cooked for 10 minutes, then boil it for 9 minutes, dry water, some garlic oil for step 2, viscous. Stand by。
2
Garlic fried to gold。
3
I'm gonna go get some bacon。
4
Bacon stubbles to oil, and mouth to mouth。
5
Scrambled a few times, put sugar in the mouth before the mouth of the thaw, and added wine (the amount in the graph)。
6
And put clean clams and half a bowl of water, without covering the food. Cover the lid and boil the clams to the opening for about three minutes。
7
All right, when you're talking, add black pepper. The clam itself is salty, the soup is salty, and the pasta is just salty。
8
add 200ml light cream. just boil, don't draw, don't pick。
9
Move to the smallest fire, add nine full-grown pasta, evenly mix, fire in one minute, cap, five minutes. The above figure is a five-minute state, which is divided into five-person plates。
10
It's over。
11
It's not covered with white juice, it's clear, it's clean and it's not creamy. If you like a friend with a lot of juice, just a little bit of pure milk。White clams boil pasta Make Tips
One, fresh clams make salty soup, and bacon is salty, so I don't put salt on the whole trip, only black pepper. The key to white juice is not too thick: one cannot tick; two soups are boiled and do not need to boil; and the fire must be shut down when the three noodles are cooked. 3 If pasta is too long in the soup to absorb it all, a little milk can be added, and a little white-juice-bed pasta looks more attractive。