After removing the sand, wash the clams, rubbing the surface well to clean.
Smash the garlic clove with the back of a knife. Heat olive oil and add garlic (and red chili if you like).
After the pan is aromatic, add the clams and sake. Cover with a lid and steam the clams. After the clams open up, cook for 1-2 minutes. Turn off heat.
Transfer the clams to a plate (leave the cooking liquid in the pan). Add water to the pan and bring to a boil to cook the pasta.
(If you don't like the scum, skim it off) *If you cover the pan to boil the water, make sure that the water doesn't boil over.
After it comes to a boil, add the consomme and pasta broken in half. Cook over medium heat for one minute and stir with chopsticks to prevent the pasta from sticking.
Turn off heat and cover with a lid. Let stand for one minute less than the time noted on the pasta package.
Take off the lid and loosen the pasta. Reheat to evaporate the remaining liquid (2 to 3 minutes). If you leave more liquid, you will have soupy pasta.
Add the reserved clams and mix well. Transfer to a plate and add butter, sprinkle with black pepper and dried basil. Serve.
Story Behind this Recipe
This is 6th pasta recipe in my one pan series. I tried to make Vongole Bianco with just one pan, and this was a big success.
Since this pasta cooking water includes the clam cooking liquid, the amount of water is a little less than my other pasta with one pan recipe series. You can evaporate as much liquid you like. The soup has plenty of umami taste from the clams, so don't waste it.