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Author Notes: Who would have thought that a delicious recipe for spaghetti would come from a Japanese film about noodle soup? We developed this recipe from the movie "Tampopo" for our book "Cooking with the Movies: Meals on Reels." Enjoy! - Anthony Chiffolo
Serves 6-8 persons
- 7 cups cold water
- 30 clams
- 1/2 cup white wine
- 1/4 cup olive oil
- 4 cloves garlic, finely sliced
- 1/4 cup chives, diced
- 1/4 teaspoon red pepper flakes
- 6 cups salted boiling water
- 1 pound spaghetti
- 3 tablespoons butter
- chopped parsley
- fresh Parmesan cheese
- freshly ground black pepper
- Let the clams drain in cold water for at least 1 hour. Drain the water, and place the clams in a bowl with the white wine, olive oil, garlic, chives, and red pepper. Pour the clams and liquid into a very hot saucepan with a lid, and cook over a medium flame for 5–7 minutes, just until the clams begin to open. (Toss any clams that do not open.)
- At the same time, cook the spaghetti in salted boiling water, about 6 –8 minutes or less, so that it is al dente. Drain, add butter, then toss into the clam sauce.
- When serving, shower each plate with a bit of parsley, Parmesan cheese, and freshly ground black pepper.
- This recipe was entered in the contest for Your Best Seafood Pasta
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