Ingredients:Clams (soaked in water prior to cooking)
Olive oil
Garlic, crushed
Onion, sliced
Tomatoes, sliced
Salt and pepper
Pasta
Fresh basil
White wine
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| Padala ni | Mylen Rodaste | ng Shau Kei Wan |
Procedure:
1) In a pot, bring water to a boil, then add salt before pasta. Stir occasionally and cook al dente (around 10 minutes).
2) Heat a medium sized pan in medium heat, add olive oil then onions, garlic, and tomatoes. Sauté until all the ingredients blend together.
3) Season with salt and pepper, then add some of the basil leaves and continue to sauté for about 8-10 minutes.
4) Pour white wine into the pan followed by the clams. Cover pan and let simmer until all the clams open. Remove any unopened shells.
5) Add pasta into the pan and toss in with the clam sauce for about 2 minutes until the pasta has absorbed most of the sauce.
6) Transfer in a serving plate and garnish with the remaining basil leaves. You may also garnish the pasta dish with fresh cherry tomatoes.
