AT A GLANCE
This dish is inspired by a recipe from Mark Robinson's Izakaya: The Japanese Pub Cookbook. Western ingredients such as pasta are often found in izakaya dishes - an interesting twist on traditional flavours.
|01||Heat oil in a large saucepan over medium heat, then add garlic and cook until tender (1-2 minutes). Add mushrooms and cook until starting to colour (2-3 minutes). Add clams and sake, stir to combine, cover with a lid and shake occasionally until clams open (5-6 minutes).|
|02||Cook pasta in a saucepan of boiling salted water until al dente (5-6 minutes), drain (reserve 2 tbsp pasta water). Add pasta, pasta water and soy sauce to clams and stir to combine. Serve hot topped with sesame seeds, nori and togarashi.|
Note Buy packets of purged clams from your fishmonger; or soak clams in cold water for 2 hours. Togarashi is sansho pepper seasoning, available from Japanese grocers.