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There’s a Vietnamese dish called Ốc Len Xào Dừa which is sea snails with coconut sauce & fresh herbs. My favorite part of the dish is the coconut sauce, it has a subtle sweetness with lemongrass notes & balanced with fish sauce, but the only time i’ve ever had the sauce it was always with the sea snails. I think it’s time for the sauce to make a debut appearance on another dish.
At first I thought that making an Alfredo would make sense because of the creamy white sauce but I wanted to use clams for this dish & I’m not the biggest fan of a seafood Alfredo so I decided to make my version of Linguine and Clams 😌
Garlic Cloves (6)
Ginger (1 in knob)
Lemongrass (2 stalks)
Cooking Oil (I’m using olive)
White Wine (1/3 cup)
Clams (1 pound) - use your favorite, or whatever you have access to. I’m using Littleneck
Coconut Milk (1 can)
Condensed milk (1 tablespoon)
Fish Sauce (to taste)
Vietnamese corriander (can also use Thai basil if not availble)
Cut garlic cloves into thinly sliced pieces, cut ginger into thin strips and bruise tender center of the lemongrass. Set aside.
Heat up about 2 tbsp of oil on medium low heat in a sauté pan, add garlic, ginger and lemongrass. Let it sweat for about 2 minutes.
Add 1/3 cup of white wine then add the clams and cover for 9-10 minutes.
In the mean time, start the water for the pasta and salt it. Follow the cooking instructions for the pasta you got.
After 10 minutes of steaming the clams turn the heat off and remove clams, place it in a bowl and pour about 1/2 of the clam liquid in with the clam and cover with a towel or plastic wrap. Discard the clams that are not open.
Add 1/2 the can of coconut milk in the sauté pan along with 1 tablespoon of condensed milk, mix it well and let it cook down on medium high temp for about 2-3 minutes.
This is the part of the recipe where I can’t hold your hands for. You have to taste the sauce and adjust the fish sauce to your liking, for me I started with 1 teaspoon of fish sauce and slowly added more. You GOT THIS.
Once you’re happy with the flavor, add the pasta and toss. Add the clams back and plate.
Top with breadcrumbs, Vietnamese corriander and a squeeze of lime.
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