Vongole with a Japanese Twist

Name: Vongole with a Japanese Twist
Yield: 2 servings
Cuisine: American
Ingredients: 1 bag Manila clams; 15 grams Ginger; 50 ml Sake (or white wine); 10 + 5 grams Butter; 1 few drops Soy sauce; 1 Salt and pepper; 200 grams Pasta

cookpad.japan @cookpad_jp

This vongole was what I ate at a restaurant with a friend who promised me "an amazingly delicious pasta dish." It was so tasty because they used ginger instead of garlic. I tried to recreate the dish so many times and have failed, but it is getting close, so I wanted to share.

There is no need to season with a lot of salt and pepper because of the saltiness from the clams (I hardly use any).
If you generally take a long time to cook a dish, you can cook all the way to Step 5 before boiling the pasta.
If the ginger you are using is newly harvested, use more (about 20 g) and top the dish with thin strips. For 2 servings. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 bagManila clams
15 gramsGinger
50 mlSake (or white wine)
10+ 5 grams Butter
1few drops Soy sauce
1Salt and pepper
200 gramsPasta

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Steps

1

Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes. Julienne the ginger.
2

Boil water in a large pot and add a good amount of salt (not listed). Cook the pasta. I recommend checking the doneness one minute earlier than the package directions.
3

Melt 10 g of butter in a pan and sauté the ginger from step 1 over low heat. This will bring out the fragrance of the ginger.
4

Once you add the well washed clams to the pan, turn the heat to high. Pour sake and cover immediately. (It is best to cook shellfish over high heat.)
5

Once the clams are open, turn off the heat and set the pan aside. (Clams will harden if overcooked.)
6

Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter. Mix quickly. Taste and adjust the seasoning with salt and pepper as desired.
7

Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed.