Shijimi Clam & Tomato Pasta for Hangovers

Shijimi Clam & Tomato Pasta for Hangovers

Shijimi clam and tomato pasta is known as an effective remedy for recovering from hangovers. Prepare the sauce before you drink, then all you have to do is boil the pasta and toss it with the sauce and it'll be finished in no time.

Ingredients: 2-3 servings

250 g
Shijimi clams (basket or freshwater clams)
200 g
3 tablespoons
2 cloves
Red chili pepper
Olive oil
1 tablespoon
Canned crushed tomatoes
1 can
Salt and pepper
to taste
to taste


1. Add an appropriate amount of salt to boiling water. Boil the pasta up to a minute before the specified boiling time on the package, then drain in a strainer.
2. While the pasta is boiling, combine the shijimi clams and sake in a frying pan and steam cook. Once the clams have opened, transfer them with the liquid to a bowl and set aside.
3. Add olive oil and garlic to the same frying pan together with the red pepper cut into rounds. Cook until fragrant.
4. Once fragrant, add the canned tomatoes and the soup from Step 2. Simmer on low heat for 10-15 minutes until the sauce thickens.
5. Combine the clams from Step 2 with the sauce from Step 4, and season with salt and pepper to taste.
6. Mix in the boiled pasta to the sauce from Step 5, transfer to individual serving plates, and top with basil.

Story Behind this Recipe

Since I had a drinking party from the afternoon, I suspected I'd suffer from a hangover the next day. Taking clues from spaghetti alle vongole, I came up with a sauce made of shijimi clam and tomatoes, which are effective against hangovers.