Vongole Bianco recipe ボンゴレビアンコのレシピ・作り方

[winrikkai]

あさりが、あさり自身の、旨みが凝縮されたジュースで煮立たされ­て

本当に美味しそうです！

食べたい～！

[sakurasoh]

this is awesome

[igelmogu]

大好物！ワイン余ってるから作ろうかな。有難うございます。

[snowbird1962]

白ワインいれて、すぐに蓋したら酒臭くなっちゃう・・・というこ­とですね。参考になりました



[PCUlzzang]

shakes pan too much ahhh!

[dlwilliam]

@PCUlzzang what!?

[PCUlzzang]

@dlwilliam well the sound just started to annoy me hahah. and then half way through instead of paying attention to the video i kept saying BETTTER NOT SHAKE THE PAN AGAIN! like the quick shake he does!

[RENEDU2]

miam miam..

[kamikazepilots]

i love that whizzing pepper mill ur using

[snowbird1962]

にゃるほど、アサリはいったん退避しておくといいのですね。参考­になりました。

[winrikkai]

なんて美味そうなんだろう

作りたい食べたい

[mekanopsis1]

@mumoe2012 Nope this is totally authentic italian style. Some of ngswok's other vids show japanese italian fusion though. Oh I just read your other comments. Wee-a-boo!!

[mekanopsis1]

@mumoe2012 Nope this is totally authentic italian style. Some of ngswok's other vids show japanese italian fusion though

[RuanKaew2]

Look !! Yuummy*****

Thanks for the share^__^;)*

[hidan20yoyo]

最近食べてないなぁ〜ボンゴレ。

[magz777]

I am going to try this recipe tonight!  :)

[adamadamadam62]

*pizzimontana

[adamadamadam62]

@rizimontana shit ur ignorant china invented ur idea of ＂pasta" what do u think marco polo brought back besides spices? U guys just have bread and fancy ketchup :b garbage

[mumoe2012]

@pizzimontana: who went to china and copied the chinese noodles and named it "spaghetti". It doesn't matter who copies who so long as the dish tastes good.

[myrrdyn]

@mumoe2012 Except for the fact that: 1) Italian pasta is made from different wheat 2) it is dried and not fresh 3) is an evolution of maybe 8th century north-african Arab wheat flour conservation brought to Italy during Arabic domination of Sicily 4) Italian Spaghetti are drawed, chinese noodles are cut

[kouki770]

嫉妬が多いな

[eaststoneriver]

あーーーー、うまそーーーーー！！！

[osakataxi]

無駄にフライパンを動かさなくても大丈夫デスよ~o~

[markeyVVmarkey]

へたくそですけど、おいしそうですよ。

[bilber18]

dang, every time i flick a fying pan, its contents would go all over the place

wish i could do that :)

[45082]

なんだこの素人の作る料理は？　家でやると火事なるぞ〜

[aneromyllet35254ever]

buoneee!!!! 

[aquaboy232008]

how boring and tasteless

[hirorock33]

今日作ってみる！

[SABOTENMIMOCO]

ボンゴレだいすき。すごいためになりました♪

[TheJAPAREAN]

大ぶりのアサリがたまらん

あ～食いてぇ～

[robe182]

....e giusto i giapponesi se possono magnà sta roba......!

[robe182]

SE non le copri !....ma quando te se apronooo!!!!!!!

[mumoe2012]

Japanese have their own unique styles of cooking spaghetti.

[paolo27th]

@mumoe2012 This is actually pretty much the standard way of cooking spaghetti with clams. I like to leave a bit more juice on mine tho.

[Pizzimontana]

@mumoe2012

Ahaha what? Are you kidding me or what?

This is a tipical italian dish! They come in our country and steal our secret!

Look the suggestion on the right, they are all italian! Exept Tofu... Bleah!

[myrrdyn]

@mumoe2012 I don't see differences with the original Italian recipe

[01weiwei]

wow stop fking shaking the pot when you cook the clams, it annoys da hell outta people

get a lid !!!!

[junya0817]

調理手順っていうか、組み立ておかしいし、

盛り付け下手くそ、ネジってる時点でド素人丸出し

[junya0817]

あーあへたくそ

[querucciolo]

Io non so che vongole usi...ma la sabbia va filtrata senno te la mangi che e' un piacere...

I don't know what kind of vongole do u use,but u have to filter the sand,if not u will eat sand spaghetti...

ps.the vongole are too cooked...u have to wait the exact istant that they open,take 3 or 4 extract them from the shields and let them cook all together with the spaghetti...

[canapone1978]

te lo spiego io il perche', in giappone non filtrano le vongole perche' non c'e' sabbia all'interno. loro le comprano gia filtrate, e ti assicuro (avendole mangiate in giappone) che non c'e' sabbia. e sono molto molto buone, forse un po care...

[fujiwarabukimi]

たまらねぇなぁ

[strabo12]

You must filter the basic to remove the sand. I don't untderstand if you have done it.

Can you write the ingredients of your recipes in english please?

[boksbox]

Serves 2

Pasta 200 to 240 grams

Manila Clams 12 pcs (clean out sand)

White Wine 200 cc

Garlic 2 cloves

Whole-dried Cayenne Pepper 1 (pc or pinch?)

Parsley as required

Olive Oil 30 cc

Salt & Pepper pinch

[strabo12]

Thanks a lot.

 Bye

[Rev3rsO]

いただきます

[SkylarkUtopian]

大粒のアサリでビックリ～w(ﾟoﾟ*)w

おいしそうですネ。。。('ｑ'o)

[gorirannburu]

うまそ～