If you’re craving a light yet flavorful pasta dish, my Japanese Clam Pasta is the perfect recipe! I crafted this dish to combine the delicate flavors of Manila clams with a simple, delicious Japanese-inspired sauce made from dashi, white wine, and butter! In just 15 minutes, you’ll have a vibrant meal full of fresh, savory flavors that is a light, refreshing alternative to traditional pasta dishes!
Why I Love This Recipe
I absolutely love this Japanese Clam Pasta because it’s an easy-to-make, flavorful dish that’s packed with savory umami goodness in every bite! This unique recipe combines the briny taste of Manila clams with a white wine garlic sauce that’s infused with the rich flavors of Dashi, just like in my White Wine Steamed Clams!
The best part is that it’s ready in under 15 minutes with just two simple steps, making it the perfect main course for anyone looking for a seafood-inspired, light, and satisfying meal. If you’re a fan of my Mixed Seafood Pasta, Tarako Spaghetti, or Vongole Clam Pasta, you’ll definitely want to try this dish—it’s a one-of-a-kind pasta experience that’s both fresh and delicious. Trust me, once you taste it, you’ll be making this over and over again!
Ingredients
Ingredients
- 1 lbs Manila Clams – fresh live clams found in Asian, Japanese or seafood markets. Littleneck clams work well too as an alternative.
- 4 oz Spaghetti – your preferred spaghetti of choice.
- 3 tbsp Butter – salted or unsalted. If using unsalted, just add a sprinkle of salt.
- 4 Cloves Garlic– freshly grated garlic.
- 1/3 Cup White Wine – dry white wine, not sweet. Chardonnay or Pinot Grigio are some options.
- 1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base broth for the sauce.
- 1 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/4 tsp Red Pepper Flakes – used to add a touch of heat into the sauce.
- 1 tsp Lemon – fresh lemon juice.
- 1 tsp Shredded Seaweed – dried shredded seaweed used as an optional garnish.
Additional Flavoring
For an enhanced briny taste, you can also add 2-3 tbsp of store-bought bottled Clam Juice into the broth. This will deepen the flavor and complement the natural brininess of the clams.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Essential Kitchen Equipment
Directions
Step 1 Start by cooking your preferred spaghetti until al dente, following the package instructions.
🍲 Boiling Spaghetti Pro Tip
Don’t forget to add a Pinch of Salt to the water before boiling the spaghetti. Use a Large Pot to boil the spaghetti, giving it plenty of room to cook evenly.
🍝 Spaghetti Pro Tip
Ensure the spaghetti or pasta is Drained Thoroughly to avoid watering down the white wine sauce.
Step 2 In a saucepan, add butter and cook until melted under high heat, then combine minced garlic, white wine, dashi, soy sauce, and red pepper. Bring the mixture to a boil, reduce heat to low and simmer for 2 minutes.
Step 3 Add the clams to the pot, cover, and cook for 3-5 minutes until the clams open up.
🦪 Steaming Clam Pro Tip
Avoid Overcooking the Clams, as they can become tough and rubbery. Steam them just until they open.
Step 4 Plate the cooked spaghetti, top with the clams, and drizzle the sauce over the dish. Finish with a squeeze of fresh lemon juice and garnish with shredded seaweed.
🍽️ Serving Note
After cooking, Discard Any Clams That Remain Closed.
Recipe Variations
Pan sear some shrimp with minced garlic to create my Japanese Shrimp Pasta variation of this pasta! For a vegetarian version, simply replace the clams with enoki mushrooms to create my Enoki Pasta recipe. Enoki mushrooms, known as ‘seafood mushrooms’ some parts of the world, have a natural briny flavor when cooked, making them a perfect substitute!
Pairing Recommendations
To complement this dish, serve a fresh green salad with a Japanese-style dressing, like my Japanese Ginger Dressing or Miso Salad Dressing, for a light and refreshing side. For a richer option, pair it with a warm bowl of Miso Clam Soup, or even my Cream Corn Soup.
Frequently Asked Questions
What type of pasta works best for this dish?
Spaghetti works best, but you can also use linguine or fettuccine for a slightly different texture.
How do I know when the clams are fully cooked?
The clams are done when they open up during cooking. Discard any clams that do not open.
Can I use frozen clams for this recipe?
While I recommend fresh, live clams for ideal flavor, you can use frozen clams if needed. Just make sure to use them as instructed on the packaging
Storage Tips
To store leftovers, place them in an airtight container and store it in the fridge. Properly stored, the leftovers will maintain their quality for 3 to 5 days.
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Watch How To Make It
Japanese Clam Pasta
Ingredients
- 1 lbs Live Manila Clams can also use littleneck clams
- 4 oz Spaghetti
- 3 tbsp Butter
- 4 Cloves Garlic minced
- 1/3 Cup Dry White Wine not sweet
- 1/3 Cup Dashi
- 1 tsp Soy Sauce
- 1/4 tsp Red Pepper Flakes
- 1 tsp Lemon Juice
- 1 tsp Shredded Seaweed optional garnish
Instructions
- Gather all the ingredients.
- Cook your preferred spaghetti according to the package instructions until al dente.
- In a saucepan, add butter under high heat and cook until melted, then add in minced garlic, white wine, dashi, soy sauce, and red pepper. Bring to a boil, then reduce the heat to low and let it simmer for 2 minutes.
- Add the clams to the saucepan, cover, and cook for 3-5 minutes, or until the clams open.
- Serve the cooked spaghetti on a plate, top with the clams, and drizzle the sauce over the dish. Add a squeeze of fresh lemon juice and garnish with shredded seaweed to finish.
Nutrition
*Values Based Per Serving
