Spicy Udon and Clam Soup

• FAST
• HEALTHY

Ingredients

1. 1/2 pound dried udon
2. 2 garlic cloves, minced
3. 2 teaspoons Asian sesame oil
4. 1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving
5. 1 teaspoon pure ancho chile powder
6. Pinch of sugar
7. Salt
8. 2 cups clam broth
9. 2 cups water
10. 24 littleneck clams, scrubbed
11. 4 ounces baby spinach (4 cups)
12. 2 scallions, thickly sliced

1. In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes. Drain, shaking out the excess water.
2. Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt. Add the clam broth and water and bring to a boil. Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl.
3. Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute. Ladle the udon soup into 4 bowls and top with the clams. Pass extra chili sauce at the table.