Shijimi Clam & Tomato Pasta for Hangovers – a delicious recipe with basket, Sake, clove Garlic, Red chili pepper, Olive oil, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add an appropriate amount of salt to boiling water.
2
Boil the pasta up to a minute before the specified boiling time on the package, then drain in a strainer.
3
While the pasta is boiling, combine the shijimi clams and sake in a frying pan and steam cook.
4
Once the clams have opened, transfer them with the liquid to a bowl and set aside.
5
Add olive oil and garlic to the same frying pan together with the red pepper cut into rounds.
6
Cook until fragrant.
7
Once fragrant, add the canned tomatoes and the soup from Step 2.
8
Simmer on low heat for 10-15 minutes until the sauce thickens.
9
Combine the clams from Step 2 with the sauce from Step 4, and season with salt and pepper to taste.
10
Mix in the boiled pasta to the sauce from Step 5, transfer to individual serving plates, and top with basil.
74
kcal
Calories
4
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 grams Spaghetti, 200 grams Shijimi clams (basket or freshwater clams), 3 tbsp Sake, 2 clove Garlic, and more.
Yes, Shijimi Clam & Tomato Pasta for Hangovers falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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