Cute Otter Clam Linguine

Cut the nori sheet into small oval shapes for otter faces and tiny rounded ear pieces. Set them aside with the black sesame seeds for eyes and noses.

Bring a large pot of salted water to a boil for the pasta while you finish preparing the other ingredients.

Cook the linguine in the boiling water until just al dente, then reserve 250ml of the pasta water before draining.

Heat the olive oil in a large deep pan over medium heat, then cook the shallot until soft and translucent. Add the garlic and red pepper flakes and cook briefly until fragrant.

Pour in the white wine and stock, bring to a simmer, then add the clams. Cover and cook until the clams open, shaking the pan once or twice during cooking.

Discard any clams that do not open. Add the butter, lemon zest, and lemon juice, then stir in the drained linguine with a splash of reserved pasta water to create a glossy sauce.

Toss in the parsley and season with salt and black pepper to taste. Divide the pasta into bowls, then arrange the nori pieces and sesame seeds on top to make cute otter faces.