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
Ingredients
-
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
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3 tablespoons
butter
-
chopped parsley
-
fresh Parmesan cheese
-
freshly ground black pepper
Directions
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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.
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