Name: Sautéed Clams with Noodles
Ingredients: 500 g fresh clams; 4 tablespoons peanut oil; 2 tablespoons fish sauce or to taste; 300 g fresh thin egg noodles or fresh squid-ink pasta; 1 cup sweet Thai basil leaves; 5 red eschalots, chopped; 6 white peppercorns, roasted and ground; 5 garlic cloves, chopped; 3 tablespoons roasted peanuts; ¼ cup mirin; ¼ cup fresh chicken stock; ½ teaspoon chilli flakes

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

I see this recipe as an Asian version of spaghetti alle vongole. Part of me always wants to reach out for a piece of crusty bread when I look at the leftover juices, so I just drink them instead. I Love to cook this dish with black squid-ink pasta-not very Asian maybe, but it tastes fantastic and sometimes it’s good to break the rules!

Ingredients

Spice Paste

½ teaspoon chilli flakes
5 garlic cloves, chopped
5 red eschalots

Method

Pound the spice paste ingredients in a mortar with a pestle until smooth. Cook the noodles or pasta in a large pot of boiling water for 2 minutes, then drain well. Heat the oil in a wok until just smoking, add the paste and fry until fragrant. Put in the clams, cover and shake from time to time over the heat until they open (about 5 minutes). Discard any clams that do not open. Add the noodles