Clam fusilli infused with green tea cream sauce

Slightly bitter taste and fragrance of green tea and clams.

Let's make "tea butter" first.
This "tea butter" can be used for any dishes.

Tea butter and steamed tea leaves

【 Ingredients 】
30g salted butter
1/2 tsp Fukamushi sencha loose tea
1/4 tsp organic green tea powder

【 Preparation 】
1.Place butter in a small bowl and mix with small spatula until creamy.
2.In another small bowl,add sencha loose tea and using the same amount of hot water. Cover and steam.
3. Mince tea leaves and add sencha tea powder into butter. Cover and refrigerate.

Clam fusilli infused with green tea cream sauce

【 Ingredients for 2 servings 】
150g fusilli
200g fresh clams
1 tbsp white wine or sake
400cc water
100cc milk salt and pepper to taste
1/2 zucchini (sliced thin)
1/ 2 leek (sliced thin, white portion)
1/2 tsp sencha tea powder
1 tbsp hot water
4 slices "tea butter"

1.Steam clams with white wine or sake. Cover until shells open.
Reserve liquid. Remove clam meat from shells and set aside.
Discard shells.

2.Add 400cc water into liquid from 1. Bring to boil, add zucchini, leeks, salt and pepper to taste.

3.When vegetables are tender, add milk and clams to saucepan.

4.In a separate bowl, mix sencha tea powder and 1 tbsp hot water and make into a paste.
Add to sauce.

5.Cook pasta al dente. Drain and pour fusilli into sauce. Add salt and pepper.
Divide in two pasta plates. Garnish with "tea butter".


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