FUSION SPAGHETTI VONGOLE
Cooking Level – Beginners
Cooking Time – 15 mins (Excluding food preparations)
Ingredients:
Spaghetti* 180g
(Blanch spaghetti for about 8 mins in boiling water)
Garlic 3 cloves (Chopped)
Chicken Stock 6 tablespoons
White Cooking Wine 4 tablespoons
Curry Leaves 8 leaves
Chilli Padi 1 no. (Fine Cut)
Lemon Grass 1 no. (Fine Cut)
Olive Oil 100g
Sea Salt To taste
Fresh Italian Parsley Rough Cut
Fresh White Clam 4 tablespoons
Thyme ½ a teaspoon
*Chef recommends using thicker sphagetti, penne or linguine.
Steps:
1.) Heat up olive oil on a non-stick frying pan for about 1 min.
2.) Then add, chopped garlic, thyme, curry leaves, lemon grass and chilli padi. Saute for about 3 mins.
3.) Add fresh white clams, chicken stock and white cooking wine.
4.) Cover the frying pan for about 8 mins till the clams are fully open.
5.) Add blanched spaghetti and sauté for another 3 mins.
6.) Add sea salt to taste n sprinkle fresh Italian parsley as garnishes.
Tips: Remember to always use roughly chopped garlic as fine minced garlic gets burnt easily and will give a bitter taste to your pasta.
Previously
Tuna Avocado Tartare on Wonton Cups / Yusheng in Abundance / Sambal Stuffed Selar / More >>
Tuna Avocado Tartare on Wonton Cups / Yusheng in Abundance / Sambal Stuffed Selar / More >>
