Ocean-Scented Soup Pasta with Clams and Aosa Seaweed

• 1 serving Pasta
• 100 ml Manila clams
• 1 handful Aosa seaweed (or wakame)
• 1/4 Onion
• 1/3 packages Enoki mushrooms
• 1/3 of a package Shimeji mushrooms
• 1 tbsp Olive oil
• 1 clove Garlic
• 1 tbsp White wine (or sake)
• 1 Soup stock cube
• 1 small amount Butter (optional)
• 1 Black pepper
• 300 ml Pasta boiling water
• 1 if needed Salt and pepper

1. De-sand the clams.
2. Soak the aosa or wakame in water to rehydrate.
3. Mince the onion and break up the mushrooms.
4. Begin boiling the pasta for 2 minutes less than normal (you will be adding the boiling liquid to the soup, so don't add salt).
5. Stir-fry the olive oil and garlic in a frying pan over low heat until fragrant.
6. You can also mince the garlic.
7. Stir-fry the onion and mushrooms over high heat.
8. Add the clams and white wine to Step 5, cover with a lid, and steam.
9. Add 300 ml of the pasta boiling liquid and the soup stock cube to Step 6.
10. The pasta is still boiling during this step.
11. Once the pasta has boiled for 2 minutes less than instructed, add to Step 7.
12. Add the aosa, butter, and black pepper.
13. Check the taste and adjust with salt and pepper.

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Taken from cookpad.com/us/recipes/156153-ocean-scented-soup-pasta-with-clams-and-aosa-seaweed (may not work)