japanese-style vongole

• u.s.
• metric

ingredients:

• 3 1/2 ounces short-neck clams
• 3 1/2 ounces spaghetti
• 1 cup water with 1 tablespoon salt (for soaking clams)
• 1 garlic clove
• 2 tablespoons sake
• 2 tablespoons bonito soup stock
• a little salt
• a little soy sauce (optional)
• 1/3 ounce butter
• 2 quarts water

step 1:

Soak the short-neck clams in the salted water in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Pour the 2 liters of water into a pan. Bring to a boil and add the spaghetti. After boiling, drain the spaghetti in a colander.

step 3:

Chop the garlic. Heat the butter in a frying pan over a low flame and sear the garlic and short-neck clams for about a couple of minutes.

step 4:

Add the sake, bonito soup stock, salt and soy sauce (optional). Cover and cook on medium heat. After the shells open, add the spaghetti. Mix and stir for a few minutes. Remove from heat.