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We hope you got insight from reading it, now let’s go back to ocean-scented soup pasta with clams and aosa seaweed recipe. To make ocean-scented soup pasta with clams and aosa seaweed you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Ocean-Scented Soup Pasta with Clams and Aosa Seaweed:
- You need 1 serving Pasta
- Take 100 ml Manila clams
- Get 1 handful Aosa seaweed (or wakame)
- Provide 1/4 Onion
- Prepare 1/3 packages Enoki mushrooms
- Prepare 1/3 of a package Shimeji mushrooms
- Take 1 tbsp Olive oil
- Prepare 1 clove Garlic
- You need 1 tbsp White wine (or sake)
- You need 1 Soup stock cube
- You need 1 small amount Butter (optional)
- Prepare 1 Black pepper
- You need 300 ml Pasta boiling water
- Provide 1 if needed Salt and pepper
Instructions to make Ocean-Scented Soup Pasta with Clams and Aosa Seaweed:
- De-sand the clams. Soak the aosa or wakame in water to rehydrate.
- Mince the onion and break up the mushrooms.
- Begin boiling the pasta for 2 minutes less than normal (you will be adding the boiling liquid to the soup, so don't add salt).
- Stir-fry the olive oil and garlic in a frying pan over low heat until fragrant. You can also mince the garlic.
- Stir-fry the onion and mushrooms over high heat.
- Add the clams and white wine to Step 5, cover with a lid, and steam.
- Add 300 ml of the pasta boiling liquid and the soup stock cube to Step 6. The pasta is still boiling during this step.
- Once the pasta has boiled for 2 minutes less than instructed, add to Step 7. Add the aosa, butter, and black pepper. Check the taste and adjust with salt and pepper.
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