Spaghetti and Clam Sauce
Simply seasoned with soy sauce.
20 minutes
428kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Boil the pasta for the recommended amount of time in lightly salted water then strain.
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Clean the Manila clams in water by rubbing together well.
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Heat 1 Tbsp of olive oil, the garlic and red pepper over low heat in a fry pan.
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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.
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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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