- Boil the spaghetti according to the directions on the package.
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Clean the Manila clams in water by rubbing together well.
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Heat 1 tablespoon of olive oil, the garlic and chili pepper over low heat in a fry pan.
- Dry the clams. Once a pleasant aroma springs from the fry pan, turn up the heat to high, add the clams, sprinkle on the wine and cover.
- Once the clams open, add in pasta and mix so that the sauce absorbs well in to the spaghetti. Season with pepper and soy sauce, arrange on a plate. Dress with 2 teaspoons of olive oil and parsley.
Spaghetti and Clam Sauce
ingredients
5.6 ounces spaghetti
7 ounces Manila clams
1 tablespoon + 2 teaspoon olive oil, divided
1 clove garlic, finely chopped
1 chili pepper, sliced
1 tablespoon white wine
2 teaspoons Kikkoman® Soy Sauce
Pepper, to taste
Parsley, to taste, finely chopped
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 it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
