Bring unsalted water to boil in a large pot and cook noodles according to package directions. before draining the noodles, scoop out 2 cups of the pasta water then drain the noodles and portion the noodles into two or four wide, shallow serving bowls. (If only serving two people, you will have leftover noodles.)

When the noodles are drained and set aside, in the same pot used to boil the noodles, heat 1 tablespoon of grapeseed oil over medium heat. add the sliced ginger to the pot and cook while stirring until the ginger becomes fragrant and begins to brown around the edges, about 4 minutes.

Increase heat to high and add the garlic, clams, chile slices, sesame oil, oyster sauce, sake and 1.5 cups of the reserved cooking liquid from the noodles.

Stir to combine and bring to a simmer. Cover and let simmer for 5 minutes. If you're using fresh clams, let them go 5-8 minutes and then discard any unopened clams.

After 5 minutes, remove cover and stir in the fresh basil, sliced scallions and rough chopped cilantro. Remove from heat. Taste for seasoning. If it needs more salt, add another tablespoon or so of oyster sauce. If it's too salty for you, add more of the reserved noodle cooking liquid.

Ladle the soup over the portioned noodle bowls.

Finish the portions with your favorite chile crunch or hot sauce, like Sriracha.