Spicy Clam Tomato Spaghetti
Clam Tomato Spaghetti
A flavorful and slightly spicy tomato spaghetti recipe featuring the savory taste of fresh clams. This dish combines the chewy texture of clams with tender spaghetti in a delightful balance of sweet and tangy tomato sauce. It’s an excellent choice for a satisfying meal made with simple ingredients, where the hint of spice cuts through the richness, making it even more enjoyable.
Basic Ingredients- Spaghetti for 2 servings (approx. 200g)
- 1/3 Onion, thinly sliced
- 1 Korean chili pepper, deseeded and thinly sliced diagonally (adjust for spice preference)
Seasoning Ingredients- 15 Tbsp store-bought tomato sauce (approx. 225ml)
- 1 Tbsp rice wine or cooking wine (Cheongju)
- 2 Tbsp chili oil
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp Yeondu or Korean soup soy sauce (for seasoning)
- Pinch of black pepper (to taste)
Main Ingredient: Clams- 500g fresh clams
- 2 cups water (approx. 400ml) for boiling clams
- 15 Tbsp store-bought tomato sauce (approx. 225ml)
- 1 Tbsp rice wine or cooking wine (Cheongju)
- 2 Tbsp chili oil
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp Yeondu or Korean soup soy sauce (for seasoning)
- Pinch of black pepper (to taste)
Main Ingredient: Clams- 500g fresh clams
- 2 cups water (approx. 400ml) for boiling clams
Cooking Instructions
Step 1
Thoroughly wash the fresh clams under running water with a pinch of coarse salt, scrubbing them to remove any dirt or grit from the shells. In a pot, add enough water to cover the clams and bring it to a boil. Add the washed clams and cook for about 3-5 minutes, or until they start to open. They are almost cooked when they begin to open.
Step 2
Drain the cooked clams and let them cool slightly. Then, carefully remove the clam meat from the shells. Reserve about 10 clams with their shells intact; these can be used for garnish later or served alongside the dish for presentation. Rinse the extracted clam meat lightly under clean water and drain well.
Step 3
Peel and thinly slice the onion. Remove the stem and seeds from the Korean chili pepper, then slice it diagonally. You can substitute with red chili peppers or add more if you prefer it spicier.
Step 4
Fill a large pot with plenty of water and bring it to a rolling boil. Add 0.5 Tbsp of coarse salt, then add the spaghetti for 2 servings (approx. 200g). Cook for about 7-8 minutes, which is usually 1 minute less than the package instructions, to achieve an al dente texture.
Step 5
Drain the cooked spaghetti using a colander, but do not rinse it with cold water. While still hot, drizzle about 1 Tbsp of olive oil over the spaghetti and toss gently. This prevents the noodles from sticking together and helps the sauce coat them evenly.
Step 6
Heat a pan over medium heat and add the chili oil, gochugaru, and minced garlic. Sauté for a minute until fragrant, being careful not to burn the garlic. Add the sliced onions and chili peppers, and stir-fry until the onions become translucent.
Step 7
Once the onions and garlic are well sautéed, pour in the 2 cups of water used to boil the clams and add 1 Tbsp of rice wine or cooking wine to eliminate any potential fishy odors.
Step 8
Add the 15 Tbsp of store-bought tomato sauce (approx. 225ml), which will form the base of the sauce. Stir well and bring to a simmer.
Step 9
As the sauce begins to bubble, add 1 Tbsp of Yeondu or Korean soup soy sauce to enhance the umami flavor and season. Taste and adjust with salt or a pinch of sugar if needed.
Step 10
Once the sauce has thickened slightly, add all the extracted clam meat. Gently stir to coat the clams with the sauce and cook for another minute. Be careful not to overcook the clams, as they can become tough.
Step 11
Finally, add the cooked spaghetti to the pan. Toss everything together for about 1 minute, allowing the pasta to absorb the sauce. Ensure the noodles are well coated.
Step 12
Just before turning off the heat, sprinkle a pinch of black pepper to taste for added aroma. If you reserved any clam shells, arrange them attractively on top for a more visually appealing dish.
Step 13
Your delicious Clam Tomato Spaghetti is ready! Serve immediately while hot.
