Get started by prepping your mise en place; chop, slice blah, blah
Scrub your clams to remove any grit and put them away COLD until needed
Bring your pasta water almost to a boil and keep ready as this dish cooks fairly quickly
In the 12” pan heat the peanut oil. Use just enough to cover the bottom of the pan and heat at medium until you see the surface begin to ripple. Now add the sliced sausage and lightly brown it
When the sausage has begun to show some color add your prepped mise, reserving the green onion and cilantro to be added at the end. Follow with the wine to deglaze. It should evaporate almost completely
Continue to cook over medium and now add the five spice mixture.
Put the noodles in your now bubbling cauldron. When cooked, drain the noodles and combine in the pan with the other ingredients.
Add the scrubbed clams (it may need a splash more wine if you have any left over) and cover. Turn the heat up to medium high. The dish is finished when all those little clams open up and sing Turandot to you. Discard any that refuse to open
To plate: it will need salt and pepper to taste. Always taste…now you can add the chopped cilantro and sliced green onions.
*Available in Asian markets such as 99 Ranch
**Five spice powder is available from Penzeys', but you can make your own version in a spice grinder combining 2 or 3 points of star anise, 3 whole cloves and equal parts fennel seed, cassia bark, szechuan pepper corns.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.