Korean Spicy Clam Soup With Noodles - cooking recipe

Ingredients

4 (8 ounce) bottles clam juice
4 cups water
2 lbs manila clams, in shells
4 garlic cloves, minced
2 -3 teaspoons sesame oil
1 teaspoon soy sauce
2 -3 teaspoons chili-garlic sauce (sambal oelek)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
4 green onions, sliced (use white and green parts)
3 inches piece daikon radishes, peeled, sliced very thin and quartered
handful baby spinach leaves (optional)
1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

Preparation

Boil salted water in large pot for pasta. Add pasta and cook al dente.
Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
Add spinach and green onions and cook about 1 minute, or until spinach wilts.
Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.