Japanese-Style Nanohana and Clam Pasta

Directions

1. Cut the nanohana into 1½-inch lengths. Cut any thick stem portions in half.
2. 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.
3. 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.
4. Add cooked clams to the pasta, then arrange in a bowl sprinkled with seaweed.