The holiday season is here, and UH News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.
Spicy clam pasta has been a favorite in Leeward Community College Marketing Specialist Erin Maruoka’s household and a go-to dish to share at gatherings with family and friends.
Maruoka said, “It is highly requested, especially during the holidays because it brings a nice variety (and spicy kick) to the seasonal holiday fare.”
Her daughter, Elise, recently had a first grade assignment to pick, submit and speak about her favorite family dish or recipe. She chose her mommy’s spicy clam pasta.
Elise said, “Mommy, this pasta is soooo good. I want to share it with EVERYONE!”
Ingredients
⅔ box of linguine pasta
Oil for sautéing vegetables
3–5 cloves of garlic, sliced or roughly chopped
1 medium onion, chopped
½ 8 oz. tray of mushrooms, sliced
(optional) chopped green vegetables (zucchini, asparagus, spinach)
1 small tomato, diced
1 6.5 oz. can of chopped clams
1 packet (around 5–6 oz.) sundubu (Korean spicy soft tofu stew) soup base
(optional) 2–3 slices of American cheese, or generous handful of shredded cheese
¼–½ lb. of kimchi clam poke
Check out holiday recipes from previous years
Directions
- Cook ⅔ box of linguine according to directions on the box for al dente firmness.
- In a large saucepan, sauté garlic and onions in a little oil until onions are slightly transparent.
- Add mushrooms (and any other vegetables of choice) and continue to sauté until vegetables are about halfway cooked through.
- Add diced tomato, chopped clams and sundubu packet.
- Simmer on medium-low heat for 5 minutes. While simmering, add cheese and stir until melted.
- After the sauce is done simmering, add cooked linguine and kimchi poke clams. Toss until combined and sauce coats noodles evenly. Serve immediately.
