Shijimi Clam Pasta, alle Vongole Style

Shijimi Clam Pasta, alle Vongole Style

I used shijimi clams in place of manila clams. They're good for your liver. Let's enjoy a beer while eating this pasta.

Ingredients: 2 servings

200 g
Shijimi clams
2 cups
2 cloves
Olive oil
2 tablespoons
100 ml
Pasta cooking water
300 ml
Kombu tea
a small amount
a small amount
Coarsely ground black pepper
a small amount


1. Boil the pasta in plenty of water with salt. Reserve some of the cooking water.
2. Add the olive oil, garlic, and takanotsume to a frying pan and heat. Once it becomes aromatic, add the clams, pour in the sake, cover with a lid, and steam cook.
3. Once the clams have opened add the pasta and mix everything together. Add the pasta cooking water and taste. Adjust the flavor with kombu tea and pepper.
4. Transfer to a serving plate, garnish with minced parsley, and it's complete.

Story Behind this Recipe

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.