← Back to recipes

sf-style-vietnamese-spaghetti-with-clams

Don't knock it 'till you try it! I'm always trying to find new ways to use pantry staples, and that can of clams you bought half a year ago is begging for some action. No better way to deploy it than with a ton of garlic and fish sauce and oyster sauce in some spaghetti. Like Kenji wrote, you can top this with anything, but I used Tobiko and Cilantro to really up the brininess. I also removed the cheese, since it made things too salty with the clams in the mix. This'll make the perfect single serving lunch for those days when 15 minutes is all you got. Adapted from https://cooking.nytimes.com/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles

Ingredients