Spaghetti and Clam Sauce

Spaghetti and Clam Sauce

Simply seasoned with soy sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

160 g (5.6 oz.)

1 clove


1 Tbsp

a dash

1 Tbsp



  1. Boil the pasta for the recommended amount of time in lightly salted water then strain.
  2. Clean the Manila clams in water by rubbing together well.
  3. Heat 1 Tbsp of olive oil, the garlic and red pepper over low heat in a fry pan.
  4. Dry the clams. Once a pleasant aroma springs from the fry pan, turn up the heat to high, add the clams, sprinkle on the wine and cover.
  5. Once the clams open, add in (1) and mix so that the sauce absorbs well in to the spaghetti. Season with pepper and soy sauce, arrange on a plate. Dress with 2 tsp of olive oil and Italian dressing.

Cooking Basics

Asari clams / shijimi clams - washing shells

Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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