Japanese clam and angelhair pasta
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, thinly sliced
- 350 gm mixed mushrooms such as shimeji, enoki and shiitake, trimmed, cut into 1cm slices
- 1 kg scrubbed and purged clams (see note)
- 40 ml sake
- 300 gm dried angelhair pasta
- 60 ml soy sauce (¼ cup)
- To serve: roasted black and white sesame seeds, julienned nori, thinly sliced spring onion and togarashi (see note)
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