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Sizzled Clams With Udon Noodles And Watercress

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7 ounces dried udon noodles

1/4 cup plus 1 teaspoon canola oil

2 dozen littleneck clams, scrubbed and rinsed

1 tablespoon minced fresh ginger

1 garlic clove, thinly sliced

1 tablespoon minced flat-leaf parsley

1 1/2 teaspoons Chinese black bean sauce

1/4 cup sake

1 bunch watercress (6 ounces), thick stems discarded

1 1/2 tablespoons oyster sauce

1 tablespoon unsalted butter

1 scallion, thinly sliced

chile oil, for drizzling

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