I usually stick to one style or one cuisine when I make or change dishes but here the Italian and Japanese traditions where so close that I could not resist to mix and match. So instead of using white wine, olive oil and parsley for spaghetti alle vongole, I used a soybean paste, coriander and some seaweed powder. The result was excellent.
For the stock base
- One tablespoon of soybean paste (for miso soup)
- One sachet of seaweed stock powder
- 15 cl of hot water
For the clams
- One litre of clams
- Two teaspoons of chilli peppers
- Chopped coriander
- 150 grams of De Cecco No 14
- Large pan of water
- Wash the clams, put them in a skillet with a lid and cook for some 6 minutes so that they open. Set aside to cool.
- Put the soybean paste in a bowl, add the water and seaweed powder, stir and set aside.
- Wash, dry and chop the coriander.
- Bring a large pan o water to the boil, add the spaghetti and cook for some 8 minutes (I had added the coriander stems in a herb container to the water for extra taste from what would otherwise have been waste) Stir regularly.
- Remove the clams from their shells, keep the cooking liquid. Add the clams, the soybean/seaweed mix and the cooking liquid in a pan, add the chilli pepper and cook for a few minutes.
- Drain the spaghetti, put it in a serving bowl, add the clams and the liquid from the other pan, mix and add the chopped coriander. Serve.