Korean Spicy Clam Soup With Noodles

• 4 (8 ounce) bottles clam juice
• 4 cups water
• 2 lbs manila clams, in shells
• 4 garlic cloves, minced
• 2 -3 teaspoons sesame oil
• 1 teaspoon soy sauce
• 2 -3 teaspoons chili-garlic sauce (sambal oelek)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
• 4 green onions, sliced (use white and green parts)
• 3 inches piece daikon radishes, peeled, sliced very thin and quartered
• handful baby spinach leaves (optional)
• 1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

1. Boil salted water in large pot for pasta. Add pasta and cook al dente.
2. Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
3. When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
4. Add spinach and green onions and cook about 1 minute, or until spinach wilts.
5. Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

clam juice, water, manila clams, garlic, sesame oil, soy sauce, chiligarlic sauce, sugar, salt, chile powder, green onions, daikon radishes, handful baby spinach, time

Taken from www.food.com/recipe/korean-spicy-clam-soup-with-noodles-351254 (may not work)