Japanese-Style Linguine with Clams
Japanese inspired dish with your favorite seafood clams. Tastes good as it looks! Enjoy!
Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until al dente, about 9 minutes. Reserve ½ cup pasta water. Drain pasta, transfer to a bowl, and toss with 1 tbsp. canola oil; set aside.
Meanwhile, heat the remaining oil in a 12" skillet over medium heat. Add mushrooms, chile flakes, and garlic and cook, stirring often, until garlic is soft, about 3 minutes. Add clams and sake, swirl pan, and cover; cook, swirling pan often, until clams open and release their juices, about 5 minutes. Add the reserved pasta and a few tablespoons of the pasta water; season with soy sauce and toss pasta to combine, adding a few more tablespoons of the reserved pasta water if you like.
Transfer pasta to 4 serving bowls and garnish with nori and scallions