October 2, 2013

Classic Vongole

{by ‘Chef’ Moi}

女兜告诉我 “Vongole” 是她最喜欢吃的 lala pasta. 她常常到 Changkat 的西餐厂去吃。不幸的是最近 menu 里已没有此 lala pasta了。我猜一定是厨师换了。昨天逛市埸时看见日本摊位有卖那大 lala, 我马上 grabbed 两包煮 Vongole 给她解解瘾。

“妈妈,妈妈 就是这一味!对了 ,对了! “Cindy 大喊。我看住她吃,心中暗爽,心想很希望我异开这世间之前,她能学会她最爱吃的料理。说真的, Vongole 是一道非常容易煮的料理。孩子及朋友们,要 “天天煮,不怕煮” chai bor (知道吗)? 😀

My daughter once told me that Vongole is her favorite pasta dish. She frequently visited a restaurant in Changkat to savor it. Unfortunately, to her disbelief, the dish is no longer available in the menu. i guess it is because they changed their chefs. Yesterday when doing some grocery shopping, i saw heaps of huge clams at the Japanese seafood section. Immediately, i grabbed two packets home and cooked this dish to feed her craving.

“Mum, mum, this is the taste; this is right!” Cindy squealed. i watched her eat and felt so delighted inside. Secretly, i wished before i leave this world, she could learn this favorite dish of hers. Truth be told, Vongole is such an easy dish to cook. My children and friends, “天天煮,不怕煮”, ok? 😀

材料 / Ingredient: (Serves 3 – 4)

做法 / Method:

How to Prepare Clams

• Soak freshly bought clams in salted water (2 liter : 1/2t salt) for 2 – 3 hours. This helps to remove the sand from clams.
• Scrub each shell with a brush.
• Put clams and 5 pieces of ginger in a pot. Add in 2 – 2.5 cup cold water. Cover and cook for 2 – 3 minutes. Reduce heat. Remove opened clams first, until the last opened piece.
• Slowly pour ‘stock’ into a separate bowl, leaving any sand residue behind.

For the Pasta

1. Heat up 2T olive oil, saute garlic and mushrooms. Add in chili padi, wine, and clam stock. Bring to a boil. Add in (80% cooked) pasta and cover. Simmer for 3 – 4 minutes / till al dente.
2. Add in clams. Mix well. Season with salt and pepper to taste.

天天煮不怕煮！
‘Chef’ Moi
(Cindy’s Mum)