Japanese-American Pasta With Clam Sauce
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 dried shiitake mushrooms
- 2 green onions
- 1 green pepper
- 2 tablespoons vegetable oil
- 30 littleneck clams, shucked (reserve liquid)
- 1⁄2 cup bamboo shoot
- 1 1⁄2 cups clams, dashi or 1 1/2 cups chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 1 teaspoon salt
- 2 tablespoons cornstarch mixed with 2 tbsp. water
- 1 lb spaghetti
directions
- Heat a large pot of water for cooking the spaghetti.
- Soften the shiitake mushrooms in water for 30 minutes. Remove stems and slice caps thinly. Chop green onions and green pepper into small pieces.
- In a large skillet over medium heat, heat the oil and saute the onions for 1 minute. Add the mushrooms, onions, green pepper, clams, and bamboo shoots and saute for one more minute.
- dd enough broth to the reserved clam liquid 10 make 1 1/2 cups. Add the broth to the vegetables and reduce to a simmer. Add soy sauce, sake, salt, and cornstarch paste. The sauce will become thick when you add the cornstarch. Simmer over low heat 3 minutes.
- Meanwhile, cook the pasta in the pot of boiling water until al dente, approximately 8 to 10 minutes. Drain the pasta and ladle the sauce over the hot noodles. Serve immediately.
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RECIPE SUBMITTED BY
zeldaz51
United States
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