My Basket
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
