Sunday, April 11, 2010

Linguine Vongole

I had spaghetti in my larder but the stubborn streak in me insisted on using linguine instead. So, I drove out to Cold Storage to get one packet of linguine. I’ve cooked linguine with clams and chili flakes before but it wasn’t that flavorful that time. So, this time, armed with some recipes I’ve browsed earlier on, I’m ready to try it out again. I’ve added Buna Shimeji mushroom because I do not want to eat just pasta and clams alone. Someone was perspiring all over the head and spitting fumes from his mouth after he finished a plate of it. I on the other hand, thought the chili flakes were just nice. The recipe I used was from foodnetwork. I didn’t sliver the garlic but had them chop instead (and chop heaps and heaps of it). And I didn’t follow the measurement. I just went along with what I think suit my tastebud but for the lemon juice, it’ll be wiser to either omit it or just pour a teaspoon will do. The basic ingredients are : Clams Dry white wine English Parsley Chili Flakes Ground black pepper Garlic Olive oil Butter Linguine Emm... pretty easy to get started, right?

4 comments:

Trina Lim said...

Rachel,
Can you share your apple crumble recipi? me and my husband both like the apple crumble you make.

Rachel n Chong said...

ok no problem. Will do that in couple of days' time. Pls click the Apple Crumble article to check the recipe.

H. Nizam said...

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Rachel n Chong said...

Thanks Nizam. Mine is a simple blog whereas yours is really sophistacated. Like your background and the articles you wrote.