How to Make Delicious Ocean-Scented Soup Pasta with Clams and Aosa Seaweed

Ocean-Scented Soup Pasta with Clams and Aosa Seaweed. Soak the aosa or wakame in water to rehydrate. Mince the onion and break up the mushrooms. Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over pasta for an Italian seafood feast.

Divide among plates, drizzle with olive oil, and sprinkle with one tablespoon poppy seeds." This. Heat a dash of olive oil to a pan and fry the chopped garlic for a few minutes over a moderate heat. Add the aubergine flesh, nori seaweed and the sea water. You can cook Ocean-Scented Soup Pasta with Clams and Aosa Seaweed using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ocean-Scented Soup Pasta with Clams and Aosa Seaweed

1. Prepare 1 of serving Pasta.
2. Prepare 100 ml of Manila clams.
3. Prepare 1 of handful Aosa seaweed (or wakame).
4. It's 1/4 of Onion.
5. Prepare 1/3 packages of Enoki mushrooms.
6. Prepare 1/3 of of a package Shimeji mushrooms.
7. It's 1 tbsp of Olive oil.
8. Prepare 1 clove of Garlic.
9. It's 1 tbsp of White wine (or sake).
10. You need 1 of Soup stock cube.
11. It's 1 small of amount Butter (optional).
12. Prepare 1 of Black pepper.
13. You need 300 ml of Pasta boiling water.
14. Prepare 1 of if needed Salt and pepper.

In a Dutch oven, saute onion and green pepper in oil until onion is tender. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta. Add shrimp, clams, and crab meat.

Ocean-Scented Soup Pasta with Clams and Aosa Seaweed instructions

1. De-sand the clams. Soak the aosa or wakame in water to rehydrate..
2. Mince the onion and break up the mushrooms..
3. 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)..
4. Stir-fry the olive oil and garlic in a frying pan over low heat until fragrant. You can also mince the garlic..
5. Stir-fry the onion and mushrooms over high heat..
6. Add the clams and white wine to Step 5, cover with a lid, and steam..
7. Add 300 ml of the pasta boiling liquid and the soup stock cube to Step 6. The pasta is still boiling during this step..
8. 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..

Add basil, cayenne,and black pepper to taste. There are all kinds of soups out there that really lend themselves well to having pasta added, but you want to make sure you're not only adding the right amount of pasta - too much and you run the risk of the pasta soaking all the broth - but that you're adding the right kind of pasta to the dish as well. Bring soup to simmer, stirring frequently. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Gradually add chicken broth, followed by tomatoes, sugar, and all the herbs and seasonings.