Thursday, December 28, 2006

Linguine vongole

Linguine vongole (as side-dish, serves 2)
-4-6oz linguine (this is a side dish, thus this pasta quantity)
-1lb of manila clams (tips on cleaning clams in which I did step 1. and 2.)
-1 stalks of scallion/spring onions, cut into small pieces
-2tsp crush ginger
-2 cloves garlic, chopped finely
-1tbsp olive oil
-2 cups Shaoxing wine
-1tsp sesame oil
-dashes of black pepper
-pinches of red pepper chilli flakes

1.Cook the pasta in salted boiling water until al dente
2.Meanwhile, heat up Corningware pot with 1tbsp olive oil on medium heat
3.Stir fry ginger and garlic till fragrant
4.Add in the clams, Shaoxing wine, then let it cook and simmer, covered, for 3-5mins
5.Add in scallions, sesame oil, black pepper, chilli flakes, cook and simmer, covered until all shells are opened. When the shells open, the clams are cooked!
6.Add in linguine to the clams and mix well

7. Serve...clams are in the limelight here. If you prefer as a main dish, more pasta can be used.

Tag: , , , ,


Anonymous said...

No white wine??

tigerfish said...

There was, in my fridge but I think it has turn "bad" after the opened bottle was kept in the fridge for 3wks. So I use shaoxing wine to substitute. But it turn out great!