Shijimi Clam Pasta, alle Vongole Style

• 200 grams Pasta
• 400 ml Shijimi clams
• 2 clove Garlic
• 2 Takanotsume
• 2 tbsp Olive oil
• 100 ml Sake
• 300 ml Pasta cooking water
• 1 dash Kombu tea
• 1 dash Parsley
• 1 dash Coarsely ground black pepper

1. Boil the pasta in plenty of water with salt.
2. Reserve some of the cooking water.
3. Add the olive oil, garlic, and takanotsume to a frying pan and heat.
4. Once it becomes aromatic, add the clams, pour in the sake, cover with a lid, and steam cook.
5. Once the clams have opened add the pasta and mix everything together.
6. Add the pasta cooking water and taste.
7. Adjust the flavor with kombu tea and pepper.
8. Transfer to a serving plate, garnish with minced parsley, and it's complete.

pasta, clove garlic, takanotsume, olive oil, sake, pasta cooking water, parsley, ground black pepper

Taken from cookpad.com/us/recipes/148154-shijimi-clam-pasta-alle-vongole-style (may not work)