Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• 7 littleneck clams per serving
• one portion organic Udon noodles
• one chili chopped
• one clove of garlic chopped
• olive oil
• one scallion chopped
• kosher salt
• splash of white wine
• chili sesame oil
• handful chopped cilantro
• fresh lime wedge

Directions

Start by cooking the Udon noodle according to the package minus 30 seconds drain and give a little shot of olive oil so not to stick and set aside.

In a hot pan add a couple glugs of olive oil add the garlic chili and scallion with a pinch of kosher salt. Let saute for 30 seconds then add the clams and a splash of white wine and cover. Check in about 3 min to see if the clams start to open. Once they are all open (discard any that are closed but make sure to give them a tap to see if they might be stuck closed) add the Udon noodles and a bunch of fresh cilantro to the pan and gently toss around until nicely mixed.

Plate and for some additional heat add a few drizzles of sesame chili oil and a fresh lime wedge that can brighten it all up.  The best thing about this dish is that lovely clam juice just makes the sauce so perfect.

Enjoy!

 

Benny