STEP 1/12
I prepared ingredients to make clam roe ahiyo.
STEP 2/12
Wash clams three or four times while rubbing them in cold water. Seal with 2 tablespoons of salt water with washed clams and a spoon of iron. If you leave it in the refrigerator for a couple of hours, it will be removed. If you put clams in a stainless steel bowl or put a spoon of iron with clams, it will be better to get rid of the sea.
STEP 3/12
I washed the clams once more in water.
STEP 4/12
I cut the garlic in half. It's good to slice or chop. I only cut it once to make it easier to pick it up.
STEP 5/12
Put 180ml of olive oil in a royal or casting pan and when warm, add garlic and pepperoncino over medium-low heat and simmer for 2 minutes.
STEP 6/12
I put in clams and 2 tablespoons of cooking wine. It's better with white wine.
STEP 7/12
Cover and cook for 3 minutes.
STEP 8/12
Three minutes later, when I opened the lid, the clams opened their mouths. When the clams open their mouths, they're all cooked. Sprinkle 1 tablespoon basil and herb salt. You don't have to add basil or you can season it with salt instead of herb salt.
STEP 9/12
Stir in and turn off the heat.
STEP 10/12
I put the clam al-Ahiyo in a bowl and sprinkled 1 tablespoon of caper and parsley powder.
STEP 11/12
The super-simple clam egg ahjillo is really good. When you think it's a bit greasy, it's good to eat a sour caper to control the greasiness.
STEP 12/12
I prepared whole wheat bread, but please add baguette, bread, etc. to your taste. You can add pasta noodles instead of bread.
Olive oil has a low smoking point, so it's good to cook over medium-low heat.