Recipes

Spaghetti and Clams with Koji

    Justin Carlisle

    Chef/Owner

    Ardent

    Milwaukee
    Wis.
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    Yield
    10 servings
    Ingredients
    7
    g
    Wakame, dried and ground
    13
    g
    Nori, roasted and ground
    125
    g
    Semolina flour
    65
    g
    Water
    30
    each
    Littleneck clams
    13
    g
    Garlic, sliced
    188
    g
    White wine
    375
    g
    Clam juice
    13
    g
    Liquid koji
    10
    g
    Chili oil
    5
    g
    Parsley, chopped
    1

    To make pasta, put wakame, nori and flour in a pasta extruder and mix. Pour in water and let mix until hydrated. Once hydrated, extrude using spaghetti die to about 5 inches long and cut. Portion pasta to 50 grams per portion.

    2

    Steam clams in garlic, white wine and clam juice until they open. Remove opened clams and reduce liquid by half to 188 grams. Pick meat out from clams and marinate them in reduced liquid, liquid koji, chili oil and parsley.

    3

    To serve, cook pasta in boiling, lightly salted water for about 2 minutes, or until al dente. Once cooked, spiral pasta onto plate, warm 3 clams per serving with marinade and pour over pasta to finish.

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