Seafood pasta is one thing that pescetarians will likely never tire of. Toothsome noodles and chewy shellfish are an unbeatable duo. But if linguine con vongole is one of those dishes you can make with your eyes closed, then try a new spin on that winning combination. This pan-Asian pasta adds a completely new angle to a comfort food standby. Rather than sautéeing or steaming the clams, the recipe calls for stir-frying clams in a smoking hot wok with ginger, garlic, and Chinese black bean sauce — then tossing Japanese udon noodles with the sauce until well-coated. The entire dish can be made as speedily as any stir-fry. For the recipe, keep reading.
7 ounces dried udon noodles Serves 4.
1/4 cup plus 1 teaspoon canola oil
2 dozen littleneck clams, scrubbed and rinsed
1 tablespoon minced fresh ginger
1 garlic clove, thinly sliced
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons Chinese black bean sauce
1/4 cup sake
1 bunch watercress (6 ounces), thick stems discarded
1 1/2 tablespoons oyster sauce
1 tablespoon unsalted butter
1 scallion, thinly sliced
Chili oil, for drizzling
7 ounces dried udon noodles