Spicy Clam Spaghetti (สปาเก็ตตี้หอยลายผัดเผ็ด)

Spaghetti alle vongole is my hubby’s favourite Italian dish. This gets ordered if it’s on the menu.

Here’s a spicy twist on the dish – and one of the most requested dish for dinner

Serves: 2

What you need:
  • 170g Dried spaghetti
  • 1.5 cups Frozen clam meat
  • 2 cups Frozen clam with shells
  • 3 Tbsp Garlic, thinly sliced
  • 10-15 Dried chillies, cut into small pieces
  • 1/2 tsp Chilli powder (for colour)
  • 1/2 cup Vermouth or white wine
  • 2 Tbsp Olive oil
  • A handful of chopped Parsley or Basil
  • Salt
How to put this together:
  1. In a large pot, add lots of water and a general amount of salt. Check cooking time guideline on the packet. Add spaghetti and keep an eye on it.
  2. In a pan, add olive oil + garlic. Cook on medium heat until fragrant.
  3. Add dried chillies. Cook until fragrant.
  4. Add chilli powder + vermouth. Bring to boil.
  5. Add salt to season.
  6. Add clam meat + clam with shells. Taste & season.
  7. Before the spaghetti gets to the al dente state (it should still be very bite-y in the middle) – use tongs to transfer spaghetti into the clam pan. Add a few splashes of pasta water into the pan if required.
  8. Cook spaghetti in clam juice & wine for a few minutes. Until all the liquid evaporates and pasta is al dente. Add more pasta water if the pasta is not yet cooked to your liking.
  9. Add chopped parsley/basil. Mix well.
  10. Serve immediately.

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