spaghetti con vongole, japanese style

lynden's pic :-)
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serves 4-5

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Ingredients

1 lb littleneck clams in shell (check out sun fat seafood market in the mission, mission @ 22nd)
1 lb dry spaghetti

1 large clove garlic, sliced

1/2 teaspoon chili flakes

1/2 lb shimeji mushrooms, or fresh shiitake

1 tablespoon vegetable oil

2 teaspoons sake

1 teaspoon soy sauce

a handful julienned nori seaweed

2 tablespoons thinly sliced scallions

salt

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Directions

1. In a medium bowl, cover the clams with about 3 percent salted water. Place the bowl in a cool dark place for 2-3 hours to allow them to expel sand and dirt. Wash under running cold water, gently scrubbing shells clean.

2. In a large pot with salted boiling water, cook the spaghetti until tender yet al dente.

3. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chli pepper and cook until fragrant, at least 5 minutes. When the garlic slices are turning golden, add the mushrooms and clams and stir. Pour in sake, cover the pan with a lid, and cook the clams until open, about 5 to 6 minutes. Discard any clams that do not open. Season with soy sauce and stir. Turn the heat to high, add in the cooked spaghetti and stir.

4. Arrange on serving plates and sprinkle with the nori seaweed and scallions.

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this recipe is from 'izakaya, the japanese cookbook' by mark robinson.