Tom Yum Vongole Pasta

Based on 1 rating

10

min

Preparation

15

min

Cook

Easy

Difficulty

2

Steps

9

Ingredients

This Asian take on the Italian ‘pasta vongole’ has a delicious Thai twist!

Let's start cooking!

Dried spaghetti in boiling water

Step 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.
Tom yum spaghetti with clams

Step 2 - Cook the dish

  • In a pan on medium heat, add 1 Tbsp cooking oil.

  • When hot, add lemongrass and garlic. Stir-fry for 1 minute.

    If you prefer a spicier version, chop some chili padi and add it into the dish along with the garlic and lemongrass.
  • When the garlic turns translucent and the lemongrass is soft, add in 1½ Tbsp nam prik pao,2 tsp fish sauce and cherry tomatoes.

  • 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.

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.

Garnish and serve!

Tom Yum Vongole pasta on a plate

Garnish with remaining basil leaves and serve hot.

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