Udon noodles alle Vongole

1. 1

   Remove sand from the clams and wash them.

2. 2

   Remove seeds from the red chili pepper.

3. 3

   Mince the garlic, scallion and red chili pepper.

4. 4

   In a deep pan, heat 2 tablespoons of olive oil and cook the udon noodles and remove from the pan.

5. 5

   In the same pan, add 1 tablespoon of olive oil and add the garlic and red chili peppers.

6. 6

   When fragrant, add the clams and cook for a shot while, then add the sake and water.

7. 7

   Cover with the lid and bring to a boil.

8. 8

   Once the clams have opened, add the cooked udon noodles, soup base from the scallops, soy sauce and salt and bring to a boil.

9. 9

   Add the katakuriko dissolved in water to thicken the liquid.

10. 10

    Serve on a plate and done.

* Per serving · 4 servings · Values may vary.

No additional tips available.