was at sheng shiong the evening before & bought some lalas (littleneck clams) at S$3.90/kg. they were quite large & plump. 🙂
toying with doing a stir-fried dish with curry leaves. anyway did a pretty good spicy vongole in white wine on 8.3.2013 which was a while ago & thought i would try again. so decided to cook vongole the following day (28.3.2014) & kept the lalas in a bucket of water in the fridge.
it is really an easy dish to prepare. 🙂
i boiled the linguine (200g) with a little oil & table salt, ending just before the 11mins instructions, drained & cooled with cold water to give al dente texture.
i then did the usual slow browning of garlic cloves till they were softened & the alio olio aroma filled the kitchen. then fried the cut sotong (squid) in butter & cut chilli padi, and took them out. i then added the fresh cut basils & lalas & stir-fried for several minutes under high heat until the clams open up. usually i would add some white wine but i did not have any ready for use, so i skipped that.
i then added the linguine to the sauce pan & tossed, and added sea salt & 1 teaspoon + sugar to taste. voila, ready to serve! usually i would add some coriander for garnishing but i did not have, so skipped again! 🙂