In Japan, you will find a variety of soy-sauce-flavored Japanese-style spaghetti dishes. Tarako (salted roe) spaghetti and natto (fermented soy beans) spaghetti are typical. But if they sound too adventurous for you, try this soy sauce and sake flavored vongole.

Ingredients (2 servings)

1/3 pound of dried uncooked spaghetti
1 pound Manila clams, washed and cleaned
1 package of enoki mushroom
2 cloves of garlic, finely chopped
2 tbs butter
1 tbs soy sauce
1/2 cup sake
2 tbs green onions (or shiso leaves), chopped
Salt and pepper (optional)

Directions

1. Rinse enoki mushrooms thoroughly and cut off bottoms of stems.
2. Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.
3. Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.
4. Add clams and sake.  Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.
5. Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients.
6. Transfer to serving bowls, garnish with green onions or shiso leaves.