Spaghetti Vongole with Shiitake Mushrooms

spaghetti vongole with shiitake mushrooms

5 from 1 reviews

Easy Japanese style vongole spaghetti with red chillies, shiitake mushrooms in a soy, sake broth.


  • 1 pound cockles (soaked, rinsed and cleaned)
  • 1 pound dried spaghetti
  • 2 tablespoons vegetable oil
  • 3 cloves garlic (finely chopped)
  • 1 teaspoon dried red chilies
  • 1015 shiitake mushrooms (julienned)
  • 1 cup sake
  • 2 tablespoons soy
  • 1 tablespoon light soy
  • salt and pepper (to taste)


  1. Bring a large pot of salted water to boil.
  2. Meanwhile in a large pan over high heat, add oil, garlic and cook for one minute.
  3. Add dried red chilies and cook for another minute.
  4. 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.
  5. Boil pasta, drain but do not rinse. Add pasta to the vongole sauce and mix well using tongs. Top with shredded nori and serve.
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