Spaghetti with Clams and Nori Miso Butter
Servings 4
Ingredients
Nori miso butter
- ¼ cup butter softened at room temperature
- 1 tablespoon white miso
- 1 tablespoon mirin
- ½ tablespoon soy sauce
- ¼ cup nori crumbled into small pieces
Seasoned breadcrumbs
- 1 teaspoon furikake
- ½ teaspoon garlic powder
- ¼ cup panko
- 1 tablespoon oil
Remaining ingredients
- 1 pound spaghetti
- 1 shallot minced
- 3 cloves garlic sliced
- 1 tablespoon ginger thinly sliced
- 1 Thai chile chopped
- 1 pint cherry tomatoes halved
- ¼ cup sake
- 2 pounds clams
- 2 scallions thinly sliced
Instructions
- Prepare nori miso butter. Combine all ingredients from butter to nori in a small bowl and mix until well combined. Set aside.
- Prepare breadcrumbs. Heat 1 tablespoon oil nonstick pan over medium heat. Stir together breadcrumbs with furikake and garlic. Add breadcrumbs to the pan and cook until golden brown, stirring constantly about 2-3 minutes. Remove from heat and set aside.
- Bring a medium pot of water to a boil. Cook pasta until al dente, about 8-9 minutes. Drain pasta, reserving ¼ cup of the pasta water.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over high heat. Add shallot, garlic, ginger, and chile and saute until aromatic, about 30 seconds. Add cherry tomatoes and cook until the tomatoes begin to soften about 3 minutes. Add clams and sake. Cover the pan and cook clams until the shells begin to open about 4-5 minutes.
- Remove lid and toss in the cooked pasta, nori butter, and reserved pasta water. Season with salt and pepper. Stir the noodles with the clams and sauce, making sure to coat the noodles with the sauce. Remove from heat and sprinkle pasta with seasoned breadcrumbs and scallions. Serve immediately.
Notes
You can make the nori miso butter and breadcrumbs up to 1 week in advance.
