Pasta recipes-Spaghetti with Umeboshi & Clam


Here’s one very refreshing pasta. Saka mushi style clams are good to serve as both itself or go with carbs. This time I decided to go with pasta. To add another twist, I used umeboshi. With this pickled tanginess, you pasta can become even more tasteful!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
100g Spagetti
15 Clams
2 cloves garlic
1~2 tsp Olive oil
1~2 Ume boshi
50cc Sake
1 bunch Mizuna
1 pinch Shredded nori
Salt & Black pepper to taste
(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. There is one very effective way to remove the sand from clams. Submerge the clams in about 40-50C water for 15-20 minutes.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
At this temperature, clams will spit sands in very short time!

2-
2. After that, you can wash them well under running water.

2-
3. Press some cloves garlic with the side of the knife to loosen the skin.

2-
4. Now you can easily remove the skin!
2-
5. Finely chop the garlic.

2-
6. This time I used Mizuna. You can substitute any leafy vegetables!

2-
7. Remove the pit from umeboshi.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
I used Kishu ume. You can also use Mentaiko instead!

2-
8. Chop into paste.

2-
9. Start boiling pasta.

2-
10. Add olive oil and the chopped garlic into a fry pan.

2-
11. And then turn on medium heat.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This way you can pull out garlic aroma very effectively without burning it.

2-
12. The garlic will start bubbling and start smelling sooo good!

2-
13. Now you can add the clams.

2-
14. Before adding wine, make sure to stir fry it well to heat up each shell.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This will help shells pop quickly when steamed.

2-
15. Now you can add sake.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use white wine instead.

2-
16. Cover the pan and wait for about 45-60 seconds or most of the shells pop.

2-
17. Remove the lid and see if it’s ready..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you find shells kept shut very long time, it’s not fresh, you can discard them.

2-
18. Add umeboshi paste into the pan and stir well.

2-
19. Add pasta, mix well.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If needed, you can add some pasta boiling water

2-
20. Add Mizina and toss well.

1-
21. After adding leaves, you don’t need to heat too long. You can shut off the stove and transfer to the plate.


because umeboshi contents salt you don’t need to add too much season. You may drizzle some extra virgin olive oil and sprinkle some nori to add more fragrance!(˃̵ᴗ˂̵)و

 

 

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