date: 2020-10-08T14:10:04.094Z image: https://img-global.cpcdn.com/recipes/4845944618090496/751x532cq70/chilled-vongole-soup-with-cappellini-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4845944618090496/751x532cq70/chilled-vongole-soup-with-cappellini-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4845944618090496/751x532cq70/chilled-vongole-soup-with-cappellini-recipe-main-photo.jpg author: Theresa Rowe ratingvalue: 4.8 reviewcount: 42059 recipeingredient: - "60 grams Pasta cappellini" - "2/3 Cucumber" - "4 tbsp Yogurt unsweetened" - "1 clove Garlic" - "150 grams Live Manila clams" - "100 ml Tomato juice storebought" - "1 Extra virgin olive oil" - "1/2 tsp Salt" - "1 for garnishing Lemon and green onions" recipeinstructions: - "Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible." - "You'll soon hear the 'click clacking' sound of the clams opening." - "Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes." - "Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator." - "Grate the cucumber and garlic." - "Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together." - "Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes." - "Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water." - "Season the refrigerated clam soup with extra virgin olive oil and salt." - "Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste." categories: - Recipe tags: - chilled - vongole - soup katakunci: chilled vongole soup nutrition: 300 calories recipecuisine: American preptime: "PT23M" cooktime: "PT43M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chilled vongole soup with cappellini. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Steamed Clams Recipe This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and a squeeze. Het lekkerste recept voor "Cappellini alle vongole" vind je bij njam! Ontdek nu meer dan duizenden smakelijke njam!-recepten voor alledaags kookplezier! Traditional recipe for Spaghetti alle vongole. Chilled Vongole Soup with Cappellini is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chilled Vongole Soup with Cappellini is something that I have loved my whole life. They are nice and they look fantastic. To begin with this particular recipe, we have to prepare a few ingredients. You can cook chilled vongole soup with cappellini using 9 ingredients and 10 steps. Here is how you can achieve it. ##### The ingredients needed to make Chilled Vongole Soup with Cappellini: 1. Make ready 60 grams Pasta (cappellini) 1. Prepare 2/3 Cucumber 1. Get 4 tbsp Yogurt (unsweetened) 1. Take 1 clove Garlic 1. Make ready 150 grams Live Manila clams 1. Get 100 ml Tomato juice (store-bought) 1. Take 1 Extra virgin olive oil 1. Get 1/2 tsp Salt 1. Get 1 for garnishing Lemon and green onions Ook in njam! boek Pasta power. Spaghetti alle Vongole, or as we call it "Bongore" (ボンゴレ), is an Italian clam pasta dish which is very popular in Japan. You can easily recreate this dish at your home with just a few simple ingredients! Yes, typically soup or salad + bread. ##### Instructions to make Chilled Vongole Soup with Cappellini: 1. Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible. 1. You'll soon hear the 'click clacking' sound of the clams opening. 1. Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes. 1. Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator. 1. Grate the cucumber and garlic. 1. Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together. 1. Add salt to boiling water, and boil the cappellini. The boiling time should be about 2 minutes. 1. Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water. 1. Season the refrigerated clam soup with extra virgin olive oil and salt. 1. Mix the cappellini from Step 8 with the mixture from Step 6. Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!! You can garnish it with finely chopped green onions or lemon to taste. You can easily recreate this dish at your home with just a few simple ingredients! Yes, typically soup or salad + bread. Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Thick papardelle tossed with a hearty rabbit ragu can take the chill off the frostiest of November nights, while chilli-spiked spaghetti studded with plump Angela Hartnett and Giorgio Locatelli, Michelin-starred chefs both, give very similar, strikingly simple instructions for vongole in their respective. Easy Italian Clam Pasta Recipe, known as Pasta Alle Vongole, is a fabulous dinner option for any night of the week! So that's going to wrap this up for this special food chilled vongole soup with cappellini recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!