[Vongole Rosso at the shop full of S&B reservations]

The umami of clams and ripe tomatoes is alive.
Supervised by Chef Ochiaimu at “La Vetra” in Tokyo, Ginza, famous as “a shop full of reservations”.
Boil clam juice to condense the umami and serve with ripe tomatoes.
The subtle scent of basil is the point. With parsley topping.


[Ingredient name]
Pasta sauce [Tomato paste (made in Portugal), boiled clam, olive oil, clam extract, salt, white wine, clam extract, sugar, garlic paste, flavored oil, clam extract powder, crab extract, basil / thickener (processed starch), Seasoning (amino acids, etc.), acidulant, flavoring, (including some crabs) ] Topping [parsley]

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