Tom Yum Vongole Pasta

Part of traditional Neapolitan cuisine of Italy, vongole is usually cooked with olive oil, a good amount of garlic, chopped parsley, fresh clams and a splash of white wine. This Asian take on the Italian ‘pasta vongole’ has a delicious Thai twist!

Healthy

No Alcohol

No Milk

No Pork

Difficulty: Easy

Preparation: 10 min
Cook: 15 min
Clean up: min

Steps: 4 steps
9 Ingredients

Difficulty: Easy
Steps: 4 steps
9 Ingredients

Preparation: 10 min
Cook: 15 min
Clean up: min

Instructions

1. Boil pasta

In a pot of boiling water, add dried spaghetti and 1 tsp salt. Cook for 6-8 minutes. Set aside, reserving the pasta water.

2. Fry garlic and lemongrass

In a pan on medium heat, add 1 tbsp cooking oil. When hot, add lemongrass and garlic. Stir-fry for 1 minute.

3. Add in cherry tomatoes and fish sauce

When the garlic turns translucent and the lemongrass is soft, add in 1½ tbsp nam prik pao, 2 tsp fish sauce and cherry tomatoes.

(If you prefer a spicier version, chop some chili padi and add it into the dish along with the garlic and lemongrass.)

4. Add in seafood

Add ½ cup of the cooking water from the pasta and bring to a simmer.
Pour in clams and cover for 5 minutes. The clams should open, but remove any that remain closed.
Add in cooked pasta and mix well. Add kaffir lime leaves and some of the basil leaves, toss until well mixed and remove from heat.

Garnish and Serve!

Garnish with remaining basil leaves and serve hot.