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Fisherman’ linguines



1. Wash the clams in different water and strain.

2. Steam the jumbo shrimps for 8 minutes and peel once cooked.

3. Heat up water in a saucepan. Add kombu seaweed, a pinch of salt and cook the linguine on medium heat for 1 or 2 minutes less than the suggested cooking time.

4. In a large frying pan, heat up 2 cl of olive oil and add the shellfishes. Toss them well in olive oil, add garlic, sake and cover. Cook on medium heat while frequently tossing until all shellfishes are opened and have released their juice. Be careful not to overcook the shellfishes as it cooks quickly : 2 to 3 minutes are enough.

5. Add soy sauce, parsley, cooked jumbo shrimps, shichimi spices, stir and take off the heat.

6. Strain the pasta but save at least 4 tablespoons of pasta water, add to the shellfish in the frying pan with the kombu seaweed cut into pieces and mix using 4 to 5 tablespoons of pasta water.
Quickly stir and serve immediately, while it is hot (it will produce a small amount of juice)
(Optional) add a dash of olive oil.