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
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.