Stir-fried Noodles with Zucchini and Clams

Steps

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1. 1
   Rinse the clams and soak them in salted water. Add ice cubes on hot days to prevent spoilage. Cover to help them expel sand for about 2 hours (preferably done the day before).
   ▶ ≈0:27
2. 2
   Slice the chili pepper into rings. Optionally remove the seeds to reduce heat.
   ▶ ≈0:48
3. 3
   Crush and peel the garlic, then mince it (approximately 30g). Rinse the minced garlic beforehand to prevent browning during cooking.
   ▶ ≈1:02
4. 4
   Trim the zucchini ends, halve lengthwise, then slice into half-moon shapes of medium thickness.
   ▶ ≈1:24
5. 5
   Bring a pot of salted water to boil. Add noodles and cook. When water reboils, add cold water to make noodles chewier. Remove noodles 2 minutes early, drain, and toss with olive oil while hot to prevent sticking.
   ▶ ≈2:11
6. 6
   Heat the wok over medium heat and add plenty of olive oil. Immediately add the chili and minced garlic to infuse the oil, cooking until fragrant and the garlic just begins to color.
   ▶ ≈2:46
7. 7
   Add the zucchini and stir-fry to coat it in the fragrant oil, then season with black pepper.
   ▶ ≈3:14
8. 8
   Add the clams to the wok and arrange them evenly. Pour in 50ml of wine and 20ml of water, stir gently. Cover to help the clams open quickly.
   ▶ ≈3:36
9. 9
   Once the clams have opened, uncover the wok. Immediately add the cooked noodles to absorb the broth. Toss several times to thicken the sauce.
   ▶ ≈4:00
10. 10
    Turn off the heat once the noodles have absorbed most of the broth. Plate the noodles and serve.
    ▶ ≈4:20