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Kam Heong' Lala Clam Pasta

Kam Heong' Lala Clam Pasta

Kam Heong' Lala Clam Pasta

image-icon Prep Time 20min
image-icon Cook Time 15min
image-icon Difficulty Easy
image-icon Serves 2
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Method

Step 1 of 3

Boil Banza Pasta as per instructions on packing in a pot of boiling water. Strain and set cooked pasta aside.

Step 2 of 3

In a pan, heat up 2 tbsp of cooking oil and stir fry shallots, bird’s eye chili, and curry leaves on medium-high heat until fragrant. Once caramelized, add Oh Sauce “Golden Fragrant Sauce” followed by clams and mix well.

Step 3 of 3

Finally, add cooked pasta and mix well for about 3-5 minutes until the sauce dries up and clams are well-coated. Pour into a serving bowl and enjoy!

Ingredients

1) Banza Linguine

2) 150 grams Local Clam (La la)

3) Curry Leaves

4) 2 Bird’s Eye Chili (Cili Padi)

5) 1 clove Shallot

6) 2 tbsp Oh Sauce Golden Fragrant Sauce

7) 1 tbsp Hua Tiao Chiew Rice Wine

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