Description
Easy Japanese style vongole spaghetti with red chillies, shiitake mushrooms in a soy, sake broth.
Ingredients
Units
Scale
- 1 pound cockles, soaked, rinsed and cleaned
- 1 pound dried spaghetti
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon dried red chilies
- 10–15 shiitake mushrooms, cut into strips
- 1 cup sake
- 2 tablespoons soy
- 1 tablespoon light soy
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to boil.
- Meanwhile in a large pan over high heat, add oil, garlic and cook for one minute.
- Add dried red chilies and cook for another minute.
- Add sake, soy, light soy, cockles and shiitake mushrooms. Bring to a boil, cover and cook for 4 minutes, or until cockles have opened. Turn off the heat.
- Boil pasta, drain but do not rinse. Add pasta to the vongole sauce and mix well using tongs. Top with shredded nori and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5.4g
- Sodium: 1001mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 34mg
