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SF-STYLE VIETNAMESE SPAGHETTI WITH CLAMS

cook:

15 min

Picture for SF-Style Vietnamese Spaghetti with Clams

Don't knock it 'till you try it! I'm always trying to find new ways to use pantry staples, and that can of clams you bought half a year ago is begging for some action. No better way to deploy it than with a ton of garlic and fish sauce and oyster sauce in some spaghetti. Like Kenji wrote, you can top this with anything, but I used Tobiko and Cilantro to really up the brininess. I also removed the cheese, since it made things too salty with the clams in the mix. This'll make the perfect single serving lunch for those days when 15 minutes is all you got. Adapted from https://cooking.nytimes.com/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles

1 Serving

US

original

metric

INGREDIENTS

120 grams spaghetti

6 cloves of garlic

1 tsp soy sauce

2 tsp oyster sauce

1 tsp fish sauce

4 scallions, chopped

1 can of clams

1 tsp clam juice

1 tbsp Tobiko

¼ cup of cilantro, chopped

DIRECTIONS

1.

Boil water in a wide sauté pan. Add spaghetti and cook to package instructions.

2.

Pound peeled garlic in a mortar and pestle.

3.

Melt butter in a saute pan and cook mashed garlic until fragrant. Add the clams and cook for a minute, just so they're kissed with the flavor of the garlic. Then, add the soy sauce, fish sauce, clam juice, and oyster sauce and cook until combined. Set aside.

4.

Add the cooked spaghetti along with a splash of pasta cooking water to the pan with your clams and sauce. Stir to combine, then add your chopped scallions. Stir and cook for 30 seconds more before shutting off the heat.

5.

Plate your dish and top with a spoonful of tobiko and scattered cilantro.

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