イタリアには様々な名前のパスタがあり、同じものでも地方や製造メーカーによっても異なった名称である事は珍しくありません。
今回使用したのは「ベンガジーネ」。リングイネを細くしたようなパスタです。
ボンゴレロッソはとてもポピュラーなメニューですが、隠し味に「アンチョビ」を加える事でより美味しく仕上がります。
オリーブオイルでニンニクを炒めた後に、少量のアンチョビを入れます。これによってボンゴレにも味に深みが出ます。
アサリを炒めるのに、白ワインを使う事が多くありますが、普通の「水」にする事で、よりフレッシュ感とアサリ本来の味を引き出すことが出来ます。
アサリに火が通ったら、一度取り出し、トマトホールを加えます。充分に煮詰めた後、パスタと、取り出したアサリを加え、オリーブオイルで味を整えます。
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