Shijimi Clam Pasta, alle Vongole Style

Name: Shijimi Clam Pasta, alle Vongole Style
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta; 400 ml Shijimi clams; 2 clove Garlic; 2 Takanotsume; 2 tbsp Olive oil; 100 ml Sake; 300 ml Pasta cooking water; 1 dash Kombu tea; 1 dash Parsley; 1 dash Coarsely ground black pepper

cookpad.japan @cookpad_jp

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.

The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.

cookpad.japan @cookpad_jp

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.

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Ingredients

2 servings

200 gramsPasta
400 mlShijimi clams
2 cloveGarlic
2Takanotsume
2 tbspOlive oil
100 mlSake
300 mlPasta cooking water
1 dashKombu tea
1 dashParsley
1 dashCoarsely ground black pepper

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Steps

1

Boil the pasta in plenty of water with salt. Reserve some of the cooking water.
2

Add the olive oil, garlic, and takanotsume to a frying pan and heat. Once it becomes aromatic, add the clams, pour in the sake, cover with a lid, and steam cook.
3

Once the clams have opened add the pasta and mix everything together. Add the pasta cooking water and taste. Adjust the flavor with kombu tea and pepper.
4

Transfer to a serving plate, garnish with minced parsley, and it's complete.