Vangole Recipe, Clams


1 kilo clams, small or medium
1/2 cup calamansi juice
1/2 cup diced shallots
4 cloves sliced garlic
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped tarragon
1 tbsp chopped parsley

To taste —- salt and pepper


Cook pasta in salted boiling water. For best results follow the instructions on the package. Be sure to cook your pasta al dente.

While cooking pasta, add olive oil, butter, shallots and garlic in a separate pot. Saute them for 3 minutes or until they begin to color. While pot is still smoking hot, add clams and give it a good stir before adding wine. Cover. This will take 7 minutes to cook, be sure that you do not open the lead to maintain constant temperature and pressure. Cook until done.

To assemble, add pasta to clams with herbs, lemon and zest. Give it a good toss and serve immediately.

Make 6 servings.

A delectable sea food recipe by Chef Bruce Lim.

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