Japanese-Style Linguine with Clams Recipe

August 26, 2012 at 5:00 pm Leave a comment

Japanese-Style Linguine with Clams-photo SERVES 4

Ingredients

Kosher salt, to taste
1 lb. pasta, preferably linguine or spaghetti
3 tbsp. canola oil
andfrac12; lb. shiitake mushrooms, stemmed and thinly sliced
andfrac12; tsp. crushed red chile flakes
2 cloves garlic, thinly sliced
1lb. littleneck clams, washed and soaked for 2 hours
2 tbsp. sake
Soy sauce, to taste
andfrac14; cup loosely packed julienned nori
2 scallions, thinly sliced diagonally

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until al dente, about 9 minutes. Reserve andfrac12; cup pasta water. Drain pasta, transfer to a bowl, and toss with 1 tbsp. canola oil; set aside. 

2. Meanwhile, heat the remaining oil in a 12″ skillet over medium heat. Add mushrooms, chile flakes, and garlic and cook, stirring often, until garlic is soft, about 3 minutes. Add clams and sake, swirl pan, and cover; cook, swirling pan often, until clams open and release their juices, about 5 minutes. Add the reserved pasta and a few tablespoons of the pasta water; season with soy sauce and toss pasta to combine, adding a few more tablespoons of the reserved pasta water if you like.

3. Transfer pasta to 4 serving bowls and garnish with nori and scallions

Source: http://feedproxy.google.com/~r/SaveurDailyFare/~3/nSQMusoUxMA/story01.htm

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