Spicy Udon and Clam Soup

• 1/2 pound dried udon
• 2 garlic cloves, minced
• 2 teaspoons Asian sesame oil
• 1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving
• 1 teaspoon pure ancho chile powder
• Pinch of sugar
• Salt
• 2 cups clam broth
• 2 cups water
• 24 littleneck clams, scrubbed
• 4 ounces baby spinach (4 cups)
• 2 scallions, thickly sliced

1. In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes.
2. Drain, shaking out the excess water.
3. Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt.
4. Add the clam broth and water and bring to a boil.
5. Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl.
6. Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute.
7. Ladle the udon soup into 4 bowls and top with the clams.
8. Pass extra chili sauce at the table.

udon, garlic, asian sesame oil, asian chiligarlic sauce, chile powder, sugar, salt, clam broth, water, littleneck clams, baby spinach, scallions

Taken from www.foodandwine.com/recipes/spicy-udon-and-clam-soup (may not work)