Spring Cabbage & Manila Clam Soup Pasta

Spring Cabbage & Manila Clam Soup Pasta

This is a very delicious soup pasta!!

Ingredients: 2 servings

Spring cabbage
as desired
200 g
Manila clams
400 g (as desired)
Salt (to cook the pasta)
1 tablespoon
★Olive oil
2 tablespoons
1 clove
★Red chili pepper
White wine
150 ml
Salt and pepper
a small amount
Black pepper
to taste
Finely chopped parsley
to taste


1. Wash the clams by rubbing the shells together under water. Cut the cabbage into bite-sized pieces. Mince the garlic and red chili pepper.
2. Boil the pasta in salted water. You'll boil them again with the clams at the final step, so boil them al dente. While boiling, cook the ★ ingredients until aromatic.
3. Once aromatic, add the clams and wine. Cover with a lid and steam-cook.
4. Just before the pasta finishes boiling, add the cabbage to lightly cook. Boil to your desired stiffness. I boil it for about one minute.
5. Add the pasta and cabbage from Step 4 to the pot from Step 3 together with a ladleful of the pasta water. Season with salt and pepper.
6. Transfer to serving plates. If you like, sprinkle with black pepper and garnish with parsley before serving.

Story Behind this Recipe

I figured if I changed broccolini pasta into a spring cabbage pasta, I could use up some of my homegrown cabbage. I tried using more soup than when making broccolini pasta.