Udon noodles alle Vongole

• 2 servings Cooked udon noodles
• 300 grams Asari or manila clams
• 3 clove Garlic
• 1 Red chili pepper
• 2 tbsp Sake
• 400 ml Water
• 2 tsp Granulated soup stock from sea scallops
• 1 tsp Salt
• 1 tsp Soy sauce
• 3 tbsp Olive oil
• 1 Katakuriko slurry
• 3 Scallions

1. Remove sand from the clams and wash them.
2. Remove seeds from the red chili pepper.
3. Mince the garlic, scallion and red chili pepper.
4. In a deep pan, heat 2 tablespoons of olive oil and cook the udon noodles and remove from the pan.
5. In the same pan, add 1 tablespoon of olive oil and add the garlic and red chili peppers.
6. When fragrant, add the clams and cook for a shot while, then add the sake and water.
7. Cover with the lid and bring to a boil.
8. Once the clams have opened, add the cooked udon noodles, soup base from the scallops, soy sauce and salt and bring to a boil.
9. Add the katakuriko dissolved in water to thicken the liquid.
10. Serve on a plate and done.

noodles, manila clams, clove garlic, red chili pepper, sake, water, salt, soy sauce, olive oil, slurry, scallions

Taken from cookpad.com/us/recipes/147795-udon-noodles-alle-vongole (may not work)