From "The Poetical Pursuit of Food, by Sonoko Kondo. I have not tried this yet, as clams are difficult to find in the desert, but hope to try it with canned baby clams instead. If you try it first, let me know how it is! Using the standard 2 ounces of dry pasta per serving, this actually makes 8 servings, but I've reproduced it as written out of respect for the author.

Ingredients

4 serv.

dried shiitake mushrooms↗4
green onions↗2
green pepper↗1
tablespoons vegetable oil↗2
littleneck clams, shucked (reserve liquid)↗30
cup bamboo shoot1⁄2
cups clams, dashi or 1 1/2 cups chicken broth↗1 1⁄2
tablespoons soy sauce↗3
tablespoons sake↗3
teaspoon salt↗1
tablespoons cornstarch mixed with 2 tbsp. water2
lb spaghetti↗1

Step-by-step instructions

1
Heat a large pot of water for cooking the spaghetti.
2
Soften the shiitake mushrooms in water for 30 minutes. Remove stems and slice caps thinly. Chop green onions and green pepper into small pieces.
3
In a large skillet over medium heat, heat the oil and saute the onions for 1 minute. Add the mushrooms, onions, green pepper, clams, and bamboo shoots and saute for one more minute.
4
dd enough broth to the reserved clam liquid 10 make 1 1/2 cups. Add the broth to the vegetables and reduce to a simmer. Add soy sauce, sake, salt, and cornstarch paste. The sauce will become thick when you add the cornstarch. Simmer over low heat 3 minutes.
5
Meanwhile, cook the pasta in the pot of boiling water until al dente, approximately 8 to 10 minutes. Drain the pasta and ladle the sauce over the hot noodles. Serve immediately.

Source: food.com

Original recipe ↗

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