Tuesday, October 20, 2009
We brought home the clams and soaked in fresh water overnight. This helps to clean the sand that were stored inside the clams. I was thinking what should I do with that little amount of clams. The quantity is too little to cook a dish for two. Suddenly, an idea came across my mind. Yes, seafood pasta! A simple recipe bursting with the vibrancy of seafood and tangy pasta sauce. Though the clam is tiny in size compared to mussels, but it has a distinct flavor on its own. It gets along well with other ingredients and the result is a delicious pasta dish.
My seafood pasta is submitted to Ruth's Presto Pasta Night. The host of the week is Girlichef.
Spaghetti, amount for 2
10 medium-sized prawns, peeled and deveined
2 handful of clams
4 pcs of frozen fish cocktail
1 can of tomato pasta sauce
4 cloves of garlic, finely chopped
3 tbsp olive oil
1. Bring a pot of water to a boil. Cook the spaghetti exactly according to the packet instruction. Drain and set aside.
2. Oven-baked the fish cocktail as per the packaging instruction. Cook and set aside.
3. Heat some olive oil in a sauce pan. Saute the garlic till fragrant. Add the clams and prawns to stir-fry for 1 minute.
4. Pour in the pasta sauce and water. Cook and stirring for 2 minutes.
5. Toss with spaghetti and serve with baked fish cocktails.