Vongole with a Japanese Twist

• 1 bag Manila clams
• 15 grams Ginger
• 50 ml Sake (or white wine)
• 10 + 5 grams Butter
• 1 few drops Soy sauce
• 1 Salt and pepper
• 200 grams Pasta

1. Flush the sand out of clams by soaking them in salt water (at about 3%) for at least 30 minutes.
2. Julienne the ginger.
3. Boil water in a large pot and add a good amount of salt (not listed).
4. Cook the pasta.
5. I recommend checking the doneness one minute earlier than the package directions.
6. Melt 10 g of butter in a pan and saute the ginger from step 1 over low heat.
7. This will bring out the fragrance of the ginger.
8. Once you add the well washed clams to the pan, turn the heat to high.
9. Pour sake and cover immediately.
10. (It is best to cook shellfish over high heat.)
11. Once the clams are open, turn off the heat and set the pan aside.
12. (Clams will harden if overcooked.)
13. Add the pasta, along with a ladle-full of pasta cooking water, a few drops of soy sauce, and the remaining butter.
14. Mix quickly.
15. Taste and adjust the seasoning with salt and pepper as desired.
16. Serve with your favorite toppings like green onions, parsley, shiso (perilla leaves), or nori seaweed.

manila clams, ginger, white wine, drops, salt, pasta

Taken from cookpad.com/us/recipes/169117-vongole-with-a-japanese-twist (may not work)