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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large pot of water for cooking the spaghetti. | 2. Soften the shiitake mushrooms in water for 30 minutes. Remove stems and slice caps thinly. Chop green onions and green pepper into small pieces. | 3. In a large skillet over medium heat, heat the oil and saute the onions for 1 minute. Add the mushrooms, onions, green pepper, clams, and bamboo shoots and saute for one more minute. | 4. dd enough broth to the reserved clam liquid 10 make 1 1/2 cups. Add the broth to the vegetables and reduce to a simmer. Add soy sauce, sake, salt, and cornstarch paste. The sauce will become thick when you add the cornstarch. Simmer over low heat 3 minutes. | 5. Meanwhile, cook the pasta in the pot of boiling water until al dente, approximately 8 to 10 minutes. Drain the pasta and ladle the sauce over the hot noodles. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	4			-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
green pepper	1			29.8	6.9136	1.2814	0.2533
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
littleneck clam	30		shucked	12104.0275	0.0	2692.8061	68.0002
bamboo shoot	1/2	cup		20.385	3.926	1.963	0.2265
clam	1 1/2	cups		292.83	12.1559	49.9514	3.2688
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sake	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
spaghetti	1			8.7883	1.9589	0.1814	0.1616

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.