Spicy Clam Ramyun

Get the clams in a colander and rinse them under running cold water to remove any dirt. Fill a mixing bowl with cold water and stir in the salt. Transfer the clams to the salty water and set aside.

For the topping, thinly slice the green chilli and spring onions and mince the white onion. Mix them together in a small bowl and set aside.

Lightly crush the sesame seeds in a pestle and mortar, then set aside.

Peel the garlic cloves then place the knife on top and smash using your palm. Heat the extra virgin olive oil and smashed garlic cloves in a large deep lidded frying pan set over a medium heat. Sauté for 2-3 mins, uncovered, until the edges of the garlic turn golden.

Drain and add the clams to the pan, followed by the sake. Turn the heat to high and gently shake the pan to combine the ingredients. Continue for about 30 seconds to cook off the sake.

Add the chicken stock (or water if you prefer) and cover with the lid (or you can use another pan as a makeshift lid). Bring the liquid to a boil then cook for 1-2 mins until the clams have opened. Transfer the open clams to a plate for now.

To the pan, add the noodles and all their seasoning sachets and mix to combine. Pop the lid back on and cook for a minute less than the noodle packet instructions.

Reduce the heat to low-medium then return the clams to the pan, placing them on top of the noodles, around the outside. Sprinkle over the topping mixture and grate over the lemon zest.

Remove from the heat, finish with the crushed sesame seeds and serve in the pan.