S&B Vongole Bianco from a restaurant that is fully booked 1/30

Supervised by Chef Tsutomu Ochiai of La Bettola in Ginza, Tokyo, a famous restaurant that is always fully booked. A rich and fragrant dish made by combining the flavorful juice of clams with olive oil. Topped with parsley. Product contents: Pasta sauce [white wine (domestically produced), corn oil, boiled clams, olive oil, clam extract, salt, shellfish extract, garlic paste, flavor oil, vegetable paste, crab extract, red chili pepper, (contains crab)], topping [parsley]. Instructions: Store away from direct sunlight and in a cool, dry place.