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Fried clams with Thai rice noodles
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Total Time:
35 minutes
Thai-style Spaghetti Vongole: A fusion of flavors for a unique twist on a classic dish!
Ingredients:
  • 1 kg clams from sustainable sources
  • 220 g Thai rice noodles
  • 5cm piece of galangal or ginger
  • 1 shallot
  • 6 red Bird’s eye chillies
  • ½ a bunch of fresh coriander
  • olive oil
  • 2 tablespoons Thai red chilli paste
  • 3 lime leaves
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce
  • 2 limes
Instructions:
  • Start by thoroughly washing your clams under cold running water and discarding any that are not tightly closed. Drain them in a colander and set aside. Cook the noodles according to package instructions, boiling them for only half the suggested cooking time. Then, peel and finely slice the galangal or ginger, and shallot. Deseed and finely slice the chillies, and chop the coriander leaves and stalks. Heat a wide saucepan over medium heat, adding a splash of oil. Fry the chili paste briefly until the oil turns red, then add the galangal, chillies, shallots, and coriander stalks cooking until the shallots soften, about 2-3 minutes. Add the clams and lime leaves, fry briefly, then pour in the vinegar and 2 tablespoons of water. Cover and cook over high heat for 2-3 minutes until all the clams have opened, shaking the pan occasionally. Remove from heat, stir in the noodles, then add the clams, fish sauce, and juice of 1 lime. Cover and let sit for a couple of minutes. Serve in bowls garnished with coriander leaves and lime wedges. Enjoy!

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