Ramen alla Vongole

Garlic-white wine clam broth meets miso for a seaside ramen reminiscent of spaghetti alle vongole.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 pounds littleneck clams, scrubbed
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup dry white wine
• 1 cup clam juice or seafood stock
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large, deep skillet or Dutch oven, heat olive oil and butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add red pepper flakes if using.
3. Add clams, white wine, and clam juice or stock. Cover and cook for 5–7 minutes until clams open, discarding any that do not.
4. Remove clams with a slotted spoon and set aside. Stir lemon zest, black pepper, and salt into the broth. Reduce for 2 minutes.
5. Add cooked ramen noodles to the skillet, tossing to coat in broth and heat through.
6. Return clams to the pan, add half the parsley and basil, and toss gently to combine.
7. Divide ramen and clams among bowls. Top with remaining herbs, lemon wedges, and desired toppings.