Name: Shijimi Clam Pasta, alle Vongole Style
Yield: 4 servings
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

1

Boil the pasta in plenty of water with salt.

2

Reserve some of the cooking water.

3

Add the olive oil, garlic, and takanotsume to a frying pan and heat.

4

Once it becomes aromatic, add the clams, pour in the sake, cover with a lid, and steam cook.

5

Once the clams have opened add the pasta and mix everything together.

6

Add the pasta cooking water and taste.

7

Adjust the flavor with kombu tea and pepper.

8

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

Shijimi Clam Pasta, alle Vongole Style

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