Spaghetti with Clams, Japanese-Style
Linguine con vongole is about as quintessentially Italian a dish can get, right? But with a few tweaks and the simple addition of nori seaweed, green onions, and soy sauce, this classic meal takes on a whole new dimension. It’s by no means authentically Japanese, but it’s delicious, briny, and loaded with umami flavor. Oh, and it’s ridiculously easy to make. Just be sure to cook this dish the day you buy the clams – fresh flavors are key.
Ingredients:
2 pounds fresh clams, scrubbed and rinsed
1 pound dry spaghetti
1 clove garlic, sliced
1/2 teaspoon red chili flakes
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
1 tablespoon olive oil
2 tablespoons sake
2 tablespoons soy sauce
1 sheet nori seaweed, julienned
1 green onion, thinly sliced
salt
1. In a large pot with salted boiling water, cook the spaghetti until al dente. Drain and set aside, reserving 1/3 cup of the pasta cooking water.
2. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chili pepper flakes and cook until fragrant, about 5 minutes. When the garlic slices start to turn golden, add the mushrooms and clams and stir. Pour in sake, cover the pan with a lid, and cook the clams until they open, about 5 to 6 minutes. Discard any clams that do not open. Season with soy sauce and stir. Add the cooked spaghetti and stir. If sauce is too dry, add a bit of reserved pasta cooking water and soy sauce to taste.
3. Arrange on a serving plate and sprinkle with the nori and green onions.