Miso butter spaghetti with clams and samphire
Miso is one of our favourite ingredients for adding savoury depth to sauces, and white miso works particularly well with seafood and light sauces like this one. It combines very well with butter, too - try mixing some together and spreading on toast, or make a compound butter and keep it in the freezer; discs can be sliced off as and when you need them for topping steaks, seafood and vegetables. You could also use monk’s beard in this recipe instead of the samphire.
Ingredients
Metric
Imperial
- 500g of spaghetti
- 50g of unsalted butter
- 4 garlic cloves, crushed
- 2 tsp chilli flakes
- 1 tbsp of white miso
- 175ml of white wine
- 500g of clams
- 150g of samphire
- salt
Method
Melt the butter in a large, lidded frying pan. Add the crushed garlic and chilli flakes and cook out for a minute or so, stirring
- 50g of unsalted butter
- 4 garlic cloves, crushed
- 2 tsp chilli flakes
Mix the miso with a little of the pasta water, then add it to the pan with the wine and let that bubble down
- 1 tbsp of white miso
- 175ml of white wine
Add a ladleful of the pasta water and let it cook down, stirring to emulsify the sauce
Remove the lid and drop in the spaghetti. Toss aggressively, adding more pasta water if necessary - the pasta should be coated in a deliciously silky sauce
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