In the Asian kitchen just like noodles, pasta [dry type either fine or broad pastas] are versatile and can be prepared in many ways. It can be easily prepared either cooked in broth or stir fried with any ingredients ranging from meat to seafood, the possibilities are endless and up to you to try.
Here, I'm using Angel Hair [fine type of pasta that cooks fast] for stir fry with seafood [clams] and tom yam paste. A very economical dish to prepare for a big family and you can enjoy lots of clams [I know some people don't eat any shelled seafood but with prawns it's still as good].
200 gm Angel Hair spaghetti - cooked according to packet instruction - set aside
300 gm clams - soak in water, rinsed and drain
1 big onion - sliced
4-5 kaffir lime leaves
a few sprigs of basil leave - used the leaves only
a few sprigs of mint leaves - used the leaves only
Juice from 3 calamasi limes
1 heaped tbsp of tom yam paste [add more if you prefer it to be more spicy]
1-2 tbsp oil
4 tbsp fish sauce
salt and sugar to taste
100 ml water
- Heat oil in wok, saute onions together with tom yam paste for a few seconds. Add in water and all the seasoning [fish sauce, salt and sugar]. Bring it to boil and taste to adjust seasoning.
- Add in the cooked spaghetti and clams. Stir to mix and cover to cook for 5 minutes or until clams are cooked [all shells have opened up].
- Stir fry to combine ingredients, add in basil, mint and kaffir lime leaves. Lastly add in the lime juice.
- Stir again to mix all ingredients. Off heat and dish out to serve immediately.
- Garnish with extra mint leaves or basil leaves.