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Pasta with Manila Clams
Pasta with Manila Clams

Before you jump to Pasta with Manila Clams recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when grocery shopping. When you make wise choices at the grocery store, your meals will get much healthier automatically. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go home and make a little something from your kitchen. Make sure that what you have at home is healthy. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are a whole lot of things that factor into getting healthy. Not all of them require fancy gym memberships or restrained diets. Little things, when done each day, can do a great deal to enable you to get healthy and lose pounds. Make shrewd choices every day is a great start. A proper amount of physical activity each day is also critical. Remember: being healthy isn’t just about reducing your weight. It has more to do with making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to pasta with manila clams recipe. To make pasta with manila clams you need 10 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Pasta with Manila Clams:
  1. Use 300 grams Manila clams
  2. Provide 200 grams Pasta
  3. Provide 3 clove Garlic
  4. Provide 1 Takanotsume
  5. Use 200 ml White wine
  6. Take 1 Soup stock cube
  7. Take 3 tbsp Olive oil
  8. Provide 1 Button mushrooms
  9. Provide 1 tbsp Parsley (chopped)
  10. Provide 1 dash Salt and pepper
Steps to make Pasta with Manila Clams:
  1. Soak the clams in a 3% salt solution (1 liter of water with 30g of salt) to force the sand out. Once most of the sand has been expelled, rub the shells against each other to clean them.
  2. Put the clams, white wine, and soup stock cube into a heatproof container. Lightly cover with plastic wrap and cook for 5 minutes in a microwave. Crumble up the soup cube when adding it.
  3. Separate the clams and the liquid. It's easier to eat if you remove the shells at this point, but it's fine to keep them on.
  4. Boil the pasta. You'll be heating the pasta in the clam liquid later, so cook the pasta for about 1.5 minutes less than called for.
  5. In a cold skillet, add the olive oil, crushed garlic cloves, and the chili pepper with seeds removed, and cook over low heat until fragrant.
  6. Pour in the liquid from Step 3 and add the mushrooms.
  7. Drain the boiled pasta well, and add to the skillet. Heat on low for around 30 seconds, mixing with tongs to coat everything in the sauce.
  8. Remove to a plate, sprinkle on some parsley, and it's ready to eat.
  9. If you can, it's best to let the clams sit overnight to expel the salt. For details see

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