Remove sand from the clams and wash them. Remove seeds from the red chili pepper. Mince the garlic, scallion and red chili pepper.
In a deep pan, heat 2 tablespoons of olive oil and cook the udon noodles and remove from the pan.
In the same pan, add 1 tablespoon of olive oil and add the garlic and red chili peppers. When fragrant, add the clams and cook for a shot while, then add the sake and water. Cover with the lid and bring to a boil.
Once the clams have opened, add the cooked udon noodles, soup base from the scallops, soy sauce and salt and bring to a boil. Add the katakuriko dissolved in water to thicken the liquid.
Serve on a plate and done.
Story Behind this Recipe
I had asari clams but couldn't make spaghetti alle vongole since I didn't have pasta. So I made a fake spaghetti alle vongole with udon noodles! That's how I came up with this recipe.
Please cook the udon noodles first. It's the key to this recipe. Adjust the seasoning as you like! Add tons of garlic. It's so delicious.