- Cut the nanohana into 1Ā½-inch lengths. Cut any thick stem portions in half.
- Boil the spaghetti according to the directions on the package. About 30 seconds before finishing, add in the nanohana and boil together. Pour into a strainer.
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Add soy sauce, mirin, cooking sake, and olive oil, and the clams into a fry pan, cover and cook for 2-3 minutes. Once the clams open, turn off the heat and cover again.
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Add cooked clams to the pasta, then arrange in a bowl sprinkled with seaweed.
Japanese-Style Nanohana and Clam Pasta
ingredients
1 bundle nanohana
5 ounces spaghetti
10 Hamaguri clams
1 tablespoon KikkomanĀ® Soy Sauce
Ā½ tablespoon mirin
Ā½ tablespoon cooking sake
1 tablespoon olive oil
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how itās made. We make ours from just four simple ingredientsāwater, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing processāmuch like making wine or beerāthat has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
