Steps

1. Peel and smash the Garlic cloves with the side of a knife. (Key Tip!) To draw out the garlic's aroma, cook slowly over low heat to prevent burning.
   🕒 00:45
2. Roughly chop the smashed Garlic.
   🕒 01:10
3. Add Olive Oil to a frying pan, add the chopped Garlic, and heat gently over low heat to extract the aroma. (Key Tip!) Slowly cook until umami components seep out and small bubbles appear. Be careful not to burn the garlic.
   🕒 01:14
4. Once the Garlic is lightly colored, remove from heat and prepare the infused garlic oil.
   🕒 02:07
5. Remove the stem and seeds from the Dried Chili Pepper and add a small amount to the frying pan.
   🕒 02:47
6. Lightly sauté the Dried Chili Pepper, then add the Clams.
   🕒 03:06
7. Add Cooking Sake (Rice Wine), cover, and steam until the Clams open. (Key Tip!) Steaming with white wine and clam juices removes any gaminess from the clams and enhances their flavor.
   🕒 03:10
8. Once the Clams have opened, turn off the heat and separate the clams and their juice for finishing.
   🕒 04:46
9. Finely chop the Italian Parsley. The roots can also be included for bitterness and aroma.
   🕒 04:58
10. Add the pre-cooked Pasta (about 2 minutes firmer than al dente) to the frying pan with the clam juice and Cooking Sake (Rice Wine). Finish cooking to al dente while tossing with the sauce. (Key Tip!) Finishing the pasta in the sauce allows the clam's umami to soak into the pasta and creates a thickening effect.
    🕒 06:14
11. While tossing the Pasta and sauce, adjust the seasoning. Consider the saltiness of the clams.
    🕒 07:16
12. While keeping it over heat, toss the Pasta and sauce, and add a small amount of Olive Oil to emulsify. (Key Tip!) Avoid reducing the sauce too much; aim for a beautiful, clinging consistency that coats the pasta well.
    🕒 07:41
13. Once the sauce coats the Pasta and reaches a suitable consistency, plate the dish.
    🕒 08:28
14. Sprinkle with chopped Italian Parsley to complete the dish.
    🕒 08:42