📝 About This Recipe
This elegant Wafu-Pasta bridges the gap between the rustic shores of Naples and the refined izakayas of Tokyo. By replacing traditional white wine with premium Japanese sake and adding a touch of soy sauce and dashi, we transform the classic Spaghetti alle Vongole into a deeply savory, umami-rich masterpiece. The result is a silky, briny sauce that clings perfectly to the noodles, finished with the aromatic crunch of shredded nori and toasted garlic.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti or Spaghettini (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood
- 500 grams Manila Clams (scrubbed and purged of sand)
Aromatics and Sauce
- 3 tablespoons Extra Virgin Olive Oil (divided use)
- 3 cloves Garlic (thinly sliced into chips)
- 1-2 pieces Dried Red Chili (Takanotsume) (deseeded and sliced into rings)
- 1/2 cup Japanese Sake (Junmai or a dry cooking sake)
- 1 teaspoon Usukuchi (Light) Soy Sauce (adds salt and depth without darkening the sauce)
- 15 grams Unsalted Butter (cold, for emulsifying)
- 1/4 teaspoon Dashi Powder (optional, for an extra umami boost)
The Finish
- 2 stalks Scallions (finely sliced on a bias)
- 1 handful Kizami Nori (shredded dried seaweed)
- 1/2 teaspoon Yuzu Kosho (optional, for a citrusy heat)
👨🍳 Instructions
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1
Bring a large pot of water (about 3 liters) to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste seasoned like the sea.
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2
While the water boils, ensure your clams are thoroughly cleaned. Soak them in salted water for 20 minutes beforehand if they haven't been purged, then scrub the shells under cold running water.
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3
Add the spaghetti to the boiling water. Set a timer for 2 minutes less than the package instructions for 'al dente'—the pasta will finish cooking in the sauce.
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4
In a large wide skillet, add 2 tablespoons of olive oil and the sliced garlic. Turn the heat to medium-low.
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5
Gently toast the garlic until it becomes fragrant and turns a very light golden blonde. Add the chili rings and cook for another 30 seconds, being careful not to burn them.
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6
Increase the heat to medium-high and add the cleaned clams to the skillet. Toss briefly to coat in the garlic oil.
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7
Pour in the sake and immediately cover the skillet with a tight-fitting lid. Let the clams steam for 3-4 minutes.
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8
Once the clams have opened, remove the lid. Discard any clams that remain tightly closed. Lower the heat to medium.
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9
Stir in the light soy sauce and dashi powder. Using a ladle, add about 1/4 cup of the starchy pasta cooking water to the skillet.
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10
Drain the pasta (reserving an extra cup of water) and add the noodles directly into the skillet with the clams and sake broth.
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11
Add the cold butter and the remaining tablespoon of olive oil. Increase heat to high and toss vigorously for 1-2 minutes. The fat will emulsify with the sake and pasta water to create a creamy, glossy sauce.
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12
If the pasta looks too dry, add another splash of pasta water. Taste a noodle; it should be perfectly al dente and coated in a savory glaze.
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13
Turn off the heat. If using yuzu kosho, stir it in now to preserve its bright aroma.
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14
Divide the pasta and clams between two warmed bowls. Pour any remaining sauce from the pan over the top.
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15
Garnish generously with sliced scallions and a heap of kizami nori. Serve immediately while piping hot.
💡 Chef's Tips
Always use a sake you would actually drink; avoid 'cooking sake' which often contains added salt. Purging clams in 3% salt water (30g salt per 1L water) in a dark spot mimics the ocean and ensures no grit in your teeth. Don't over-salt the pasta water as much as usual, because the clam liquor and soy sauce provide significant salinity. Vigorously tossing the pasta at the end is the secret to 'mantecatura'—the emulsification that creates a professional sauce texture. If you can't find light soy sauce (Usukuchi), use regular soy sauce but reduce the amount slightly to keep the sauce clear.
🍽️ Serving Suggestions
A chilled glass of Junmai Ginjo sake perfectly complements the briny sweetness of the clams. A light Daikon salad with a sesame dressing provides a refreshing, crunchy contrast. Warm crusty sourdough or a Japanese milk bread roll is essential for mopping up the leftover sake-clam broth. An ice-cold Japanese lager like Sapporo or Asahi helps cut through the richness of the butter and garlic.