This recipe combines Japanese udon noodles with an Italian clam sauce. I first ate Udon-getti at a small, “punky” pasta parlor called Kabé no Ana (“A Hole in the Wall”) in the Shibuya district of Tokyo about seven years ago. At that time, I thought it was a delicious comment on culinary migration: Noodles thought to have originated in China, brought to Italy for European refinement, were being returned to the Far East for Japanese enjoyment. I complete the worldly travelogue by bringing this cross-cultural wonder to the United States.
Scrub the clam shells to remove surface dirt. Soak the clams undisturbed in salted water (it should taste briny like the ocean) for 1–2 hours, then stir up the water and discard. Place the cleaned clams in a sturdy pot large enough to hold them comfortably. Add the rice wine and
Bring a large pot of water to a rolling boil and cook the fresh noodles for 4–5 minutes; they should be firm but tender. If using dried noodles, toss them into deep, vigorously boiling water and stir. When the water returns to a boil, add
Heat the remaining
Divide the noodles and clam sauce into four portions and garnish the top of each with one quarter of the seaweed strips. Serve immediately.
© 1985 Elizabeth Andoh. All rights reserved.