Spaghetti and Clams with Miso Butter
and Furikake Breadcrumbs

 

Spaghetti and clams, or spaghetti alle vongole, is the epitome of a quick yet impressive dinner. Briny, garlicky, and fresh—it’s the perfect canvas for plump littlenecks. The clams’ natural sweetness is so good with the savory miso paste and the crunchy, umami-rich furikake breadcrumbs. Before you begin cooking, give your clams a good scrub to remove any external grit and then let them sit in a cold saltwater bath for 15 to 20 minutes so they can filter out any sand from inside their shells. Discard any clams that arrive with broken shells or don’t close after a firm tap on the counter.

 

Serves 2

  • Kosher salt

  • 25 fresh Skip’s littleneck clams (½ bag) from Island Creek Oysters

  • 6 Tablespoons unsalted butter 

  • ⅓ cup panko breadcrumbs

  • 2 Tablespoons furikake seasoning (see Note)

  • ½ pound spaghetti

  • 4 garlic thinly sliced

  • ¼ teaspoon crushed red pepper 

  • 1 heaping Tablespoon shiro miso paste (see Note)

  • ½ cup dry white wine 

  • 1 Tablespoon fresh lemon juice

  • Minced chives, for garnish

    1. Fill a medium bowl with cold salted water and soak your clams for 10 to 15 minutes; drain well. 

    2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over moderate heat. Add the panko and furikake and cook, stirring occasionally, until toasty and golden brown, 2 to 3 minutes. Season with a little salt and scrape into a small bowl. Wipe out the skillet.

    3. In a large pot of salted boiling water, cook the spaghetti until just shy of al dente—it will continue to cook in the sauce. Drain your pasta, reserving ½ cup of pasta water. 

    4. In the large skillet, melt 2 tablespoons of the butter over moderate heat. Add the garlic and crushed red pepper and cook, stirring, until softened and fragrant, about 1 minute. Add the miso, wine, and ¼ cup of the pasta water and whisk until smooth. Bring to a boil and add the clams. Cover the skillet and cook, shaking the pan occasionally, until the clams begin to open, 4 to 6 minutes. 

    5. Using a slotted spoon, transfer the clams to a medium bowl. Discard any that did not open.

    6. Bring the liquid in the skillet to a simmer over moderately high heat and add the spaghetti. Add the remaining 2 tablespoons of butter, the lemon juice, and cook, stirring gently, until the pasta is nicely coated with sauce. If your pasta is getting a little dry, gradually add more pasta water. Gently fold in the clams and any juices from the bowl. 

    7. Divide the spaghetti and clams between two shallow bowls and garnish generously with the furikake breadcrumbs and minced chives. Enjoy!

    NOTE Furikake, a Japanese seasoning that most often includes nori, sesame seeds, bonito flakes, salt and sugar, can be found in the international aisle at most grocery stores or ordered on amazon.com. Each brand varies a bit, so find one you like and be careful not to buy any that are flavored with wasabi.

    Miso is a fermented Japanese soybean paste that is typically found in the refrigerated section of your grocery store (near the tofu).