Pasta is a storecupboard standby that is affordable, versatile and always a pleasure to eat. Most of us are used to tossing cooked pasta with either tomato sauce, cream sauce, or an oil based sauce.
Some people go one step further and tumble their pasta and sauce into a casserole dish before topping it with grated cheese and baking in the oven. However it is done, pasta is always a source of comfort and convenience for many people.
Somehow, pasta seems to pair with Asian cuisine as well. Probably because pasta can be used to substitute noodles, a favourite ingredient for many Asians. This pasta and soup dish is easy, delicious, fast and simple. And for the health conscious, this dish is low in fat as well. Clams and cabbage give the soup a wonderful and natural sweetness.
800 g fresh clams
3 cloves garlic – minced
1 – 2 small red chilli – dice finely (depending on your heat tolerance level, please adjust accordingly)
300 g pasta (I’m using capellini aka angel hair)
3 – 4 cabbage leaves – slice
Few splashes of white wine
1 litre chicken stock
1 tbsp (15 g) unsalted butter
1 tbsp olive oil / vegetable oil
Salt and pepper to taste
serves 2 – 3
Wash the clams thoroughly and soak them with 1 tbsp salt dissolved in water covering them all the way.
Rinse them after 1 hour and cover with water. Refrigerate until ready to use.
In a large pot, add in butter, olive oil, garlic, chilli and a pinch of salt.
Turn on heat and sauté the garlic until fragrant.
Add in clams and few splashes of white wine.
Cover and cook until the shells just pop open. Do not overcook the clams or they’ll be rubbery.
Remove clams and set aside.
Add in chicken stock, cabbage and bring to boil.
While waiting, cook the pasta in salted water and according to the package instruction.
When the pasta is done, transfer into the soup along with the reserved clams.
Seasoning with some salt and pepper to taste.
Turn off heat and serve.