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1
These are the ingredients.
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2
Put 25 ml of olive oil, the finely chopped garlic and de-seeded and sliced chili pepper in a frying pan.
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3
Cook over low heat until the garlic turns light brown.
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4
Put the well washed clams into the frying pan.
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5
Stir fry for 20 seconds, and add the white wine.
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6
Cover the frying pan with a lid, and steam for 2 to 3 minutes over medium heat to cook the clams through.
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7
Add 80 ml to the frying pan.
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8
Simmer for about a minute over medium heat to evaporate the alcohol in the wine and bring out the umami of the clams.
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9
Transfer the contents of the frying pan to a bowl.
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10
Chill well in the refrigerator or freezer.
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11
Make a slit through the membrane of the tarako, and scrape out the insides with the back of a knife.
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12
Peel the tomato by briefly dunking it in boiling water.
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13
Cut up the peeled tomato into wedges.
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14
Chop up the basil leaves roughly.
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15
Boil the spaghetti in hot water that's about as salty as sea water.
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16
For chilled pasta, cook it for 1 to 2 minutes longer than indicated on the package.
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17
Drain the spaghetti into a colander, and chill well in ice water.
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18
Drain again.
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19
Combine the chilled clam mix from Step 6 and the cold spaghetti from Step 11.
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20
Add 2/3 of the tarako, basil and 25 ml of olive oil.
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21
Taste and season with salt and pepper if needed.
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22
Add the cut up tomato and mix lightly.
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23
Transfer to serving plates, and top with the remaining tarako.
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24
Garnish with whole basil leaves.
