Clam Doenjang Vongole Pasta | Kim'C Recipes
Cooking Time: 20 min
You know those days when you want to make something, but you just don't have that one ingredient for it? Yeah, we get it. This is where this Clam Doenjang Vongole recipe comes in.
Don't have the white wine necessary to add that depth of flavor to your Vongole pasta dish? Try adding some doenjang (Korean fermented soybean paste) as an alternative— it adds a burst of umami to the clam juice-based sauce of this dish, making it the perfect combination. Now, you have a Korean-infused pasta recipe that you can make for your loved ones at your next dinner!
(This also works even if you do have white wine in your pantry— if you want to be adventurous with your cooking, try adding some doenjang!)
- 2 Servings linguine / tagliatelle / spaghetti pasta
- 1½ lbs littleneck clams, scrubbed well
- 1 Cup clam broth
- 3 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 2 Tsp Jookjangyeon Doenjang
How to Make
In a large saucepan, sauté garlic in olive oil until they turn golden color.
Add clams and two cups of water until the broth boils.
Remove clams, set aside to add later.
Add Jookjangyeon Doenjang to saucepan and stir well until doenjang is incorporated well.
Add dry pasta directly into the broth, cook to the package directions.
Add clams then chopped green onion to the saucepan and toss well.
Season with salt and pepper to taste.