The Koreans pasta that likes to eat water parsley the most in the world! Water parsley vongole pasta 

Hello, I'm Timetocook again today.
Korean Vegetable Minari! Minari has a good scent and a good combination of shellfish, so I often add vongole pasta with Italian parsley. It's not particularly difficult, so why don't you try it, too?
[Ingredients]
⋆ 90g spaghetti
⋆ 400g of shellfish
⋆ Olive oil
⋆ 2ea garlic
⋆ 80g of water parsley
⋆ 40g of onion
⋆ Pepperoncino
⋆ Salt
⋆ Pepper
[How to cook]
1. Clams are thawed in 3% brine.
2. Boil about 80% of spaghetti.
3. Cut water parsley into bite-size pieces.
4. Chop the onion and slice the garlic.
5. Add olive oil to the pan and stir-fry the garlic until brown.
6. Stir-fry onion and minari in 5 and add pepperoncino.
7. Add clams to 6 and white wine. (It doesn't matter if you don't add.)
8. Add water or chicken stock to 7.
9. When the clam opens its mouth, it takes out the shell.
10. Add 2 to 9 and cook well so that the sauce cuts into the noodles.
11. When the sauce boils down, transfer it to a bowl.
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