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Method

1. Cook the linguine in salted boiling water until al dente according to package directions.
2. Heat olive oil in a frying pan, lightly sauté chili flakes and chopped garlic.
3. Add the Diamon clams to the pan followed by white wine, simmer for 4 minutes. Set aside some clam shells for garnish.
4. Add cooked linguine to clam mixture
5. Let the sauce be absorbed by the linguine until well-coated.
6. Add parsley and black pepper to taste; stir through the fresh parsley and leave for a minute.
7. Plate and serve.

For Toppings:

• 250g beef steak* (at room temperature)

*Ryota suggests Wagyu Sirloin or Tenderloin.

• tablespoon black truffle paste
• 1 pack of fresh chives

Method

Wash & soak rice:

1. Wash 350g of dry rice grain with filtered water and drain. Repeat until drained water becomes less cloudy.

2. Soak washed rice in filtered water or mineral water* for at least 1 hour. (Preferably 2 hours) After 1-2 hours, pour the rice into a colander and drain. 350g of rice is about 500g after soaking.

*It is important to soak the rice with good quality water, because rice can absorb the smell and taste from the water.

Make dashi-stock:

1. Put dashi packs into a pot with 600g of water, and boil on medium heat for 5 minutes.

2. Turn the heat off and remove dashi packets from the water.

3. Pour the dashi stock into a bowl to cool to room temperature.

Season the stock for rice:

1. Pour 500g of cooled dashi into a bowl, add salt, soy sauce, and mirin. Stir well until the salt is dissolved to make dashi mixture.

2. Transfer the soaked rice (500g) into a clay pot. Add the dashi mixture and gently stir the rice to flatten the surface.

Cook rice:

1. Put the pot on the stove without putting the lid on. Make sure the pot is flat so that the rice can cook evenly.

2. Turn on medium heat. When the water starts to boil, stir gently with a wooden paddle to bring the bottom to the top.

3. Cover with a lid. Turn off the heat and let it stand for 4 minutes. Do not open the lid while waiting.

4. Turn on medium high heat and cook for 1 minute with the lid on.

5. Turn off the heat and let it stand for 10 minutes. Do not open the lid while waiting!

While waiting for the rice to be cooked, grill the beef:

1. Season beef steak with salt and pepper.

2. Grill beef to medium-rare or to your liking.

3. Cut beef into cubes.

Finishing:

1. After the rice is cooked, open the lid and sprinkle 1 tablespoon of black truffle paste evenly on the rice.

2. Put the beef cubes on top of the rice.

3. Sprinkle dish with chives

Method

Black Truffle Sauce Pasta

1. Reduce liquid cream and thick crème fraiche with the black truffle breaking and add Extra virgin olive oil with black winter truffle slices, until you obtain a coating consistency.
2. Cook tagliatelle in salted boiling water until al dente. Remove from water.
3. Add the truffled cream.
4. Adjust seasoning.
5. Grate on the fresh truffle and serve immediately.