Malaysian•gourmet
Thai Chilli Paste & Basil Clams Spaghetti
This gorgeous mess is also known as Hoi Lai Pad Nam Prik Pao Spaghetti
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 servings of pasta
- 600 g clams
- 1 stalk lemongrass (minced)
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 2 red chilli (seeded & minced)
- 1/2 tbsp sugar
- 1 tbsp oyster sauce
- 2 tbsp Thai chilli paste (Nam Prik Pao)
- 1 tbsp fish sauce
- 1 cup fresh basil
- 2 tbsp chopped coriander
- 1/2 cup seafood stock/chicken stock
- 3 tbsp cooking oil
- Juice of 1/2 lime
- lime wedges to serve
Instructions
- 1
Cook your pasta 1-2 minutes shy of al dente.
- 2
Heat pan on med high, and add oil.
- 3
When oil is hot, add garlic, chilli, shallot, and lemongrass.
- 4
Saute until soft and fragrant.
- 5
Add oyster sauce, fish sauce, sugar, and Thai chilli paste.
- 6
Saute for 30 seconds, until combined.
- 7
Add clams, and stir fry until half cooked.
- 8
Pour in stock, and bring to boil.
- 9
Lower heat to medium, and cook till clams are cooked through, and opened up.
- 10
Add cooked spaghetti, toss to combined.
- 11
Remove from heat, and toss in basil and parsley.
- 12
Add juice of 1/2 lime, toss to combined.
- 13
Serve immediately with lime wedges on the side.