Ingredients
Method
Submerge the clams in very cold water for at least 15 minutes to encourage them to spit out any remaining sand or grit. (If you’re using farm-raised clams, feel free to skip this step because most are purged of sand before they hit the market.) For the mussels, pull off any fibrous beards (a.k.a. the byssus thread, which is what the mussel uses to permanently attach itself to things) and rinse the mussels with cold water. Any shellfish that are open and do not close when you tap on them are dead and should be thrown away.
Bring a large pot of unsalted water to a rolling boil. Add the soba noodles and cook 1 minute less than al dente according to the package directions. Drain in a colander, rinse with cool water to remove the excess starch, and thoroughly drain again. Divide the soba noodles between two serving bowls and set aside.
In a large pot (with a tight-fitting lid) over medium heat, add the butter and anchovy fillets and cook until the milk solids in the butter begin to brown and the anchovies soften, 1 to 2 minutes, using a wooden spoon to break them up into teeny-tiny pieces. Stir in the garlic and sambal oelek and cook until fragrant, about 30 seconds.
Carefully add the shellfish to the pot (so you don’t break the shells). Add the wine and a pinch of salt and give everything a gentle stir to combine. Increase the heat to high, cover with the lid, and steam the shellfish until they all open up, 5 to 7 minutes, giving the pot a shake every 2 minutes (without opening the lid). Discard any shellfish that did not open. Divide the shellfish and broth between the two bowls of soba. Garnish with a drizzle of olive oil, chopped parsley, and pepper flakes. Serve immediately.