Thai Clam Hot-Pot - cooking recipe

Ingredients

8 garlic cloves, sliced thin
8 green onions, cut in 2 inch lengths then lengthwise in half
1 teaspoon red pepper flakes
1 cup sake (rice wine)
1 cup water
3 lbs littleneck clams, washed and drained
1 cup basil leaves, fresh and cut into strips
2 tablespoons fish sauce
4 ounces somen noodles
2 tablespoons peanut oil

Preparation

Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
Heat heavy pot(big enough to hold the clams) over high heat.
Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
Add 1 cup rice wine to 1 cup water and stir.
Add wine mixture to pot, cover, and bring to a boil.
Add clams, cover, and return to a boil.
Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
Add basil to liquid and cook for about 45 seconds.
Then add fish sauce and stir thoroughly.
Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
Serve immediately.