details
- Serves 4
- Prep time: 15 minutes
- Total time: 25 minutes
- 8 ounces thin spaghetti (or vermicelli)
- 3 tablespoons sesame oil
- 1 red bell pepper, finely chopped
- 1/2 cup chopped onion
- 6 garlic cloves, chopped
- 1/2 tablespoon prepared ginger
- 1 teaspoon crushed red pepper flakes
- 1/2 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 can whole baby clams, drained and juice reserved (about 1/2 cup)
- 1/2 cup chopped fresh parsley
directions
Cook pasta in large pot of boiling salted water until al dente.
While the pasta is cooking, heat 2 tablespoons of the sesame oil in a large sauté pan over medium-high heat. Add bell pepper, onion, garlic, ginger and red pepper flakes. Sauté until bell pepper begins to soften, about 2 minutes. Add the reserved clam juice, water, vinegar and soy sauce and bring to boil. Add clams. Turn down heat to medium-low and cook for another 5 minutes until heated through.
Drain the pasta thoroughly and toss with the remaining tablespoon of sesame oil. Add pasta to the bell pepper mixture. Serve in individual bowls and sprinkle with the parsley.