Lemongrass Clam Pasta

Based on 1 rating

15

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

13

Ingredients

An Asian take on the Italian aglio olio, savor this spicy pasta tossed with clams, chili and lemongrass!

Let's start cooking!


Sliced lemongrass, garlic cloves, shallow, chili padi and sprint onions on chopping board

Step 1 - Boil pasta and slice vegetables

  • In a pot of boiling water, add spaghetti and 1 tsp salt. Cook for 6-8 minutes. Set aside
  • Slice lemongrass, garlic cloves, shallot, chili padi and spring onion. Set aside.
Stir fry ingredients with fish sauce and water in pan

Step 2 - Stir-fry ingredients

  • In a pan on medium heat, add 1 Tbsp vegetable oil. When hot, add lemongrass, garlic, shallots and chili padi. Stir-fry for 1 minute.
  • When the garlic turns translucent and the lemongrass is soft, add in 2 Tbsp fish sauce and 2 Tbsp water
For more of a kick to this dish, add more chili padi or slice them into smaller pieces. If you prefer a less spicy version, cut the chili padi into bigger chunks
Pasta with clams and spring onions

Step 3 - Sauté clams and pasta

  • 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. Sprinkle with 1 tsp spring onions and season with salt and pepper to taste. Toss until mixed well and remove from heat.

Garnish and serve!

Lemongrass Clam Pasta with spring onions

Garnish with ½ tsp spring onions and serve hot.

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