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Author Notes: Who doesn't like colorful food? What makes this pasta so fun to eat (and look at) is that it will potentially wake you up thanks to the matcha soba noodles. The cream sauce is loaded with the earthy flavors of fresh clam and tastes even better the next day. Try it with fresh cucumber slices atop, and the result will be rich, zesty, and refreshing all in one go. —Ellie Betzen
- 200 grams cha soba dry noodles (Hakubaku brand)
- 2 pounds fresh clams
- water for soaking clams
- 2 tablespoons unsalted butter
- 1/2 cup whipping cream
- 3 tablespoons rice vinegar
- salt & pepper to taste
- 3 garlic cloves, minced
- 1/4 cup grated parmesan (fresh is best)
- 1-2 cucumbers, grated
- Place all the clams inside a large bowl and fill it with enough water to cover up the clams. Let it soak for about 20-30 minutes and until most of the clams are opened up. When you are ready to use them shake any excess water out. This will help get the copious amounts of salt and any remains of sand out of the clams.
- Bring water to a boil in a medium pot, add dried noodles, bring the heat down to a simmer and cook for about 5-6 minutes or until tender but firm (pretty much al dente). In a medium sauce pan over medium heat, melt butter, place all the clams still with shells intact and cook for about 2 minutes to get the flavors going in the pan. Pour in the cream, rice vinegar, and sprinkle salt and pepper. Stir and simmer lightly for about 5 minutes. Add minced garlic, parmesan, and grated cucumber and cook on low heat for another 5 minutes. Cheese should be melted throughout and the cucumbers will be slightly tender but still fresh. Garnish with more cucumber if desired, along with toasted sesame seeds. This dish will taste even better the next day! Keeps for up to 4 days in the fridge.