Japanese-American Pasta With Clam Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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