Ingredients

• 1 package udon noodles
• 1 pound littleneck clams
• 1/4 cup cooking sake
• 3/4 cup regular sake
• 3 tablespoons light olive oil
• 2 tablespoons butter
• 1/2 small yellow onion, chopped
• 2 tablespoons grated ginger
• 3 cloves garlic, chopped
• 1/2 teaspoon hot pepper flakes
• 1/4 cup cooking sake
• 2 small seeded and chopped tomatoes
• 3 tablespoons finely chopped flat-leaf parsley
• Salt to taste
• 1/2 cup whipping cream
• 1/2 cup clam juice (from the steamed clams)

Instructions

1. Prepare udon noodles according to package directions, drain.
2. In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
3. In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
4. Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.