This recipe appears in:Ideas in Food vs. Linguine alle Vongole: Part 2
Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.
The recipe itself has a few sub-components, which are linked to below. Many can be prepared in advance to make the process easier.
- 1 recipe Korean Clam Sauce
- 4 ½ ounces (125 grams) kim chi, roughly chopped
- 1 recipe Gochujang Ghee
- 1 recipe Smoked Rice Cakes
- Reserved garlic chive tops from Korean Clam Sauce, cut into 2-inch lengths
- Reserved clam bodies from Cryo-Shucked Clams
- 1 recipe Crispy Fried Onions and Nori Topping
- Freshly grated Parmigiano-Reggiano, for serving
Add Korean Clam Sauce to a medium pot along with kim chi and bring to a simmer over medium-high heat. Reduce heat to low and keep hot.
In a large pot, heat Gochujang Ghee over medium heat until shimmering. Add Smoked Rice Cakes and cook, stirring to coat them in ghee, until blistered and crisp, about 5 minutes. Add garlic chives and cook, stirring occasionally, until chives are just tender, about 5 minutes.
Pour clam sauce over rice cakes and garlic chives. Bring to a simmer, then stir in reserved clam bodies. Continue to cook until clams are just starting to firm up, 2-3 minutes. Spoon rice cakes and clam sauce into bowls. Sprinkle crispy topping and Parmigiano-Reggiano over each bowl and serve immediately.