Japanese-Style Nanohana and Clam Pasta

Japanese-Style Nanohana and Clam Pasta

Clam broth sets the stage for delicate, savory flavor

Cooking time
15min
Calories
394kcal
Sodium
1220mg
  • Nutrition facts are for one serving.
  • Sodium content calculated as 1.8 g (0.1 oz.) per 100 g (3.5 oz.) of dried spaghetti.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

150 g (about 5.3 oz.)

as necessary (for boiling)

(A)

1/2 Tbsp

1 Tbsp

Directions

  1. Cut the nanohana into 4 cm (1.6 in.) lengths. Slice any thick stemmed portions in half.
  2. Place plenty of water into a pot, add salt (10 g / 0.4 oz. of salt per 1 L / 33.8 fl. oz. of water) and bring to a boil. Cook the pasta according to package instructions, and about 30 seconds before finishing, add in (1) and boil together. Pour into a strainer.
  3. Place (A) and the clams into a fry pan, cover with a lid and cook for 2 to 3 minutes. Once the clams open, turn off the heat and cover again.
  4. Dress (2) with (3), then arrange in bowls sprinkled with the square-cut seaweed.
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