Linguine Pasta with Clams

Basic Ingredients

• 1 1/2 lbs. round clam, cleaned
• 1 lb. linguine
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped green bell pepper
• 3 stalks scallions, finely chopped
• 1 small yellow onion, minced
• 1 teaspoon minced garlic
• 1 cup dry white wine
• 3 ounces bottled clam juice
• 3 tablespoons extra virgin olive oil
• Salt to taste

Cooking Methods

• Cook the linguine according to package instructions. Set aside in a large bowl.
• Heat the olive oil in a sauté pan.
• Add the onion and garlic. Cook until the onion turns soft.
• Add the red and green bell peppers and clams. Stir.
• Pour-in white wine and clam juice. Continue to cook until the liquid reduces in half.
• Add scallions and salt.
• Pour the cooked clams along with the sauce over the cooked linguine pasta. Toss.

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Adobong Tahong

Basic Ingredients

• 1 lb. Mussels, cleaned and shell removed
• 2 tablespoons white vinegar
• 4 pieces dried bay leaves
• 3 cloves garlic, crushed
• 3 tablespoons soy sauce
• 1/2 tablespoon whole peppercorn
• 2 tablespoons toasted garlic
• 2 tablespoons cooking oil
• Salt to taste

Cooking Methods

• Heat the cooking oil in a cooking pot.
• Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
• Add the mussels. Stir and cook for 2 minutes.
• Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.
• Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
• Add salt to taste. Transfer to a serving plate.
• Top with the remaining toasted garlic. Serve.

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