This Wonton Noodles and Clams Dish Is the Creative Comfort Food to Make This Fall

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Chef Tabitha Yeh shares her recipe for Seoul alle Vongole: 'The hybrid dish is our Korean fusion take on 'linguini with clams',' Yeh explains.

Directions

Make the sourdough crumble. Preheat oven to 350F, convection. Cut sourdough into square cubes 1-inch around. In a bowl, toss bread with extra-virgin olive oil and kosher salt to taste. Place on a parchment lined sheet tray. Bake the bread until toasted and golden brown, about 10 minutes.Once baked, place the bread into a food processor and pulse until you have coarse-looking breadcrumbs.

Strain the noodles and rinse with cold water. Try to shake off the excess water off the noodles in the colander

 

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With clams yummy 🍴

Bon Appetit!👌🦐🥂

He*

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