📝 About This Recipe
This elegant Wafu-Pasta bridges the gap between a classic Italian Spaghetti alle Vongole and the traditional Japanese Izakaya favorite, Asari no Sakamushi. By swapping white wine for dry sake and finishing with a touch of soy sauce and cultured butter, we create a deeply savory, aromatic sauce that clings perfectly to the noodles. It is a sophisticated, umami-forward dish that celebrates the delicate sweetness of fresh clams and the herbal brightness of Japanese aromatics.
🥗 Ingredients
The Pasta
- 200 grams Linguine or Spaghetti (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Clams and Aromatics
- 500 grams Manila Clams or Asari Clams (scrubbed and purged of sand)
- 3 cloves Garlic (thinly sliced)
- 1 small Shallot (finely minced)
- 1 teaspoon Fresh Ginger (grated)
- 1-2 pieces Dried Red Chili (deseeded and sliced into rings)
- 3 tablespoons Extra Virgin Olive Oil
The Sauce Base
- 1/2 cup Dry Japanese Sake (Junmai or a dry cooking sake)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 2 teaspoons Usukuchi (Light) Soy Sauce (adds salt and umami without darkening the sauce)
- 1/4 cup Pasta Water (reserved from boiling)
Garnish and Finish
- 5-6 leaves Shiso Leaves (finely chiffonaded)
- 2 stalks Scallions (thinly sliced on a bias)
- 1 pinch Kizami Nori (shredded dried seaweed for topping)
👨🍳 Instructions
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1
Purge the clams by soaking them in cool, salted water (about 3% salinity) for at least 30 minutes in a dark spot. Rinse thoroughly and scrub the shells to remove any grit.
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2
Bring a large pot of water to a boil. Add the 2 tablespoons of salt. Cook the linguine until it is 2 minutes shy of 'al dente'—it should still have a firm bite as it will finish cooking in the sauce.
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3
While the pasta cooks, heat the olive oil in a large skillet or wide pan over medium-low heat.
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4
Add the sliced garlic, minced shallots, and chili rings. Sauté gently for 2-3 minutes until fragrant and the shallots are translucent, but do not let the garlic brown.
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5
Stir in the grated ginger and cook for another 30 seconds until the aroma is released.
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6
Increase the heat to medium-high and add the cleaned clams to the pan. Toss them briefly to coat in the aromatic oil.
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7
Pour in the sake. Immediately cover the pan with a tight-fitting lid to trap the steam. Let the clams steam for 3-4 minutes.
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8
Remove the lid and check the clams. As they open, use tongs to transfer them to a side bowl to prevent them from becoming rubbery. Discard any clams that remain closed.
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9
Add the light soy sauce and 1/4 cup of the starchy pasta water to the sake-clam liquor remaining in the pan. Bring to a simmer.
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10
Transfer the undercooked pasta directly into the skillet. Toss vigorously over medium heat for 1-2 minutes, allowing the pasta to absorb the flavorful liquid.
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11
Add the cold cubed butter. Continue tossing or stirring rapidly; the butter will emulsify with the pasta water to create a glossy, creamy sauce.
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12
Return the clams (and any juices they released in the bowl) back into the pan. Add half of the sliced scallions and half of the shiso. Toss one last time to warm through.
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13
Plate the pasta immediately, ensuring the clams are nestled on top and the sauce is drizzled over the noodles.
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14
Garnish with the remaining shiso, scallions, and a generous pinch of kizami nori for an extra layer of oceanic depth.
💡 Chef's Tips
Always use a sake you would actually drink; avoid 'salted' cooking sakes found in grocery aisles which can ruin the balance. Purging clams is essential—nothing ruins a Wafu-pasta faster than a crunch of sand. If the sauce looks too dry when tossing the pasta, add an extra splash of pasta water a tablespoon at a time. Don't overcook the shiso; it is very delicate and its minty-basil aroma is best when it's just barely warmed by the pasta. If you can't find Shiso, a mix of fresh basil and a tiny bit of mint is a decent substitute, though the flavor profile will shift.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Junmai sake used in the recipe. A light Japanese cucumber salad (Sunomono) makes a refreshing, acidic side to cut through the buttery sauce. Serve with a side of crusty baguette—though it's Wafu style, you'll still want to mop up the sake-butter sauce! A dry, crisp Pinot Grigio or a Japanese lager like Sapporo also complements the briny flavors beautifully.