japanese-style miso vongole

• u.s.
• metric

ingredients:

• 3 1/2 ounces short-neck clams
• 3 1/2 ounces spaghetti
• 2 teaspoons red miso
• 1 cup water with 1 tablespoon salt (for soaking clams)
• 1 teaspoon soy sauce
• 3 1/3 tablespoons hot water
• 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:

Put the red miso and 3 1/3 tablespoons hot water in a small bowl. Mix them.

step 4:

Put the short-neck clams, miso mixture and soy sauce in a frying pan. Cover and cook on medium heat until the shells open.

step 5:

Add the spaghetti. Mix and stir for a few minutes. Remove from heat.