Wafu Bucatini

Directions

Steamed Clams:

1. Scrub and rinse clams through a colander several times with cold water. Transfer clams to a deep hotel pan, fill with cold water, and allow to soak overnight.
2. Drain clams.
3. In a rondo, add clams and fresh water to cover. Turn heat to high and steam for several minutes or until clams are open.
4. Scoop clams from water and steam another batch of clams as needed. Reserve broth and transfer steamed to a sheet pan to cool. 

Prosciutto-Clam Dashi:

1. Heat clam broth in a sauce pot with prosciutto, parmesan, and kombu. Simmer over medium low heat for an hour. 
2. Strain dashi, season to taste with citrus seasoned ponzu, and reserve. 

Toasted Lemon Panko:

1. Heat peanut oil in a skillet, add panko and stir constantly to toast to a rich golden brown. Panko will burn quickly if unattended. Turn off heat and stir in salt, lemon zest and Parmesan. 

Japanese Gremolata: 

1. Stir together all ingredients. Season to taste. 

Plating:

1. In a saute pan, combine cooked pasta, several clams and 2 ounces of hot dashi. Heat to a simmer, spin pasta onto a plate, arrange clams around the pasta and ladle in any extra dashi, and garnish on top with lemon panko and gremolata.