A revolutionary recipe that allows you to make surprisingly authentic Vongole pasta without using clams. Japanese sake and kombu dashi perfectly recreate the umami of shellfish, making this a dish enjoyable even for those with shellfish allergies. Affordable and satisfying, with mushrooms providing a delightful texture.
Ingredients
Main Ingredients (2 servings)
- Pasta 1.5mm 200g
- Garlic 20g
- Oyster mushrooms 100g
- Scallions to taste
Seasonings
- Butter 10g
- Japanese sake 200cc
- Kombu dashi 2 tsp
- Olive oil 2 tbsp
- Salt 1 pinch (for finishing)
Steps
- Slice 20g garlic thinly.
- Tear 100g oyster mushrooms by hand. Pro Tip! Tearing oyster mushrooms into small pieces by hand helps achieve a clam-like texture. If substituting with king oyster mushrooms, you'll get a chewy texture.
- Add plenty of water and 1% salt relative to the water to a pot. Once boiling, cook 200g of 1.5mm pasta for 1 minute less than the package instructions.
- In a frying pan, add 2 tbsp olive oil and the thinly sliced garlic. Sauté over medium heat until it sizzles and becomes fragrant.
- Once fragrant, add the torn oyster mushrooms and sauté.
- Add 200cc Japanese sake and 2 tsp kombu dashi, then reduce over high heat. Pro Tip! Use sake (Japanese clear rice wine) rather than cooking sake, as cooking sake contains salt, which will alter the flavor.
- Continue to reduce until the alcohol has evaporated and the sauce thickens slightly. Pro Tip! Reducing the sauce until it is well-thickened transforms the succinic acid in the Japanese sake into an umami component similar to shellfish.
- Turn off the heat for the sauce, transfer the cooked pasta directly to the pan, and turn the heat back on.
- Add 10g butter and mix well with the pasta and sauce.
- If the pasta is too firm, add about 2 ladlefuls of pasta water and mix.
- Season with 1 pinch of salt.
- Serve on a plate, sprinkle with scallions to taste, and it's complete.
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