This is a yummy stir-fry of tender, small clams and the fat noodles marketed in many Chinatown stores as “Shanghai noodles.” Any good fresh pasta will do, however. The succulence comes from impeccably fresh shellfish and aromatics.
In a large bowl filled with cool water, scrub the clams to dislodge any grit. Discard any clams with open or broken shells. Refrigerate the clams in a shallow pan covered loosely with a wet towel until ready to use.
Soak the chopped beans in the rice wine for 10 minutes. Drain, reserving the wine. Combine the beans with the remaining aromatics. Cover until ready t