The tarako (salt-cured cod or pollack roe) and manila clams go so well together in this pasta dish.
Manila clams are cheap at the moment, so I wanted to come up with a summery but easy-to-make dish. I wondered what a chilled vongole pasta would be like since I've never tried it.
In Steps 12 and 13, the key is to not overmix. If you emulsify the sauce for chilled pasta it doesn't taste so good, so it's best to just mix things quickly I think. Add the tomato at the end.
Enjoy Japanese food around the world.