Comments on: Spaghetti a la Vongole

By: GIjane

GIjane — Fri, 16 Nov 2012 03:40:09 +0000

I used this recipe last night… My daughter (a very picky eater) loved it! She even asked me if I can cook it again tonight for her. Thank you for the recipe Sir. =)

By: la emperor

la emperor — Wed, 04 Apr 2012 16:55:44 +0000

@Footloose I think we call them “halaan” in P’que. In my father’s hometown however, the tulya we’re accustomed to seeing were of much smaller size.

By: ami

ami — Wed, 04 Apr 2012 00:32:45 +0000

Jamie Oliver cooked something similar when he had that roadtrip/cooking show across Italy and in one episode he spent time with and cooked for some fishermen in Venice. His version is almost the same as yours except that he added crushed tomatoes. Looks delicious and easy to make.

By: rosedmd

rosedmd — Tue, 03 Apr 2012 12:34:17 +0000

i saw some of these shells at the grocery today, i got scared cause some are open na… might be explosive na!

By: millet

millet — Tue, 03 Apr 2012 07:51:28 +0000

oh, thanks MM. i thought that was P180 per kilo!

By: Kasseopeia

Kasseopeia — Tue, 03 Apr 2012 05:31:25 +0000

Oh my! These look like grown-up tulya (or aren’t tulya baby clams of some species?) that is yummy “suwam” with sili leaves.

Back in college, I went on vacation in my Mom’s hometown in Abra. We were bathing in the river under the huge Don Mariano Marcos Bridge when my fingers brought up tulya from the sand! We gathered 2-kilos worth and had tulya pasta for dinner. Nothing like fresh, clean clams from pristine waters.

By: maia

maia — Tue, 03 Apr 2012 04:57:18 +0000

hello! i just had this yesterday at an italian restaurant and was thinking of replicating it here at home and then, here you go, MM, posting about this. thank you, thank you. i was thinking yesterday about how easy it would be, i’d like to believe some of the best dishes are made with just a few basic ingredients.:)

By: Marketman

Marketman — Tue, 03 Apr 2012 02:31:47 +0000

millet, it was PHP180 for 3 kilos, so just PHP60 a kilo. I didn’t bother to bargain… :)

By: millet

millet — Tue, 03 Apr 2012 02:24:27 +0000

bettyq, i used to brown the breadcrumbs very quickly in the olive oil, then taking them out before putting in the garlic, but it’s the pits when a few stray crumbs are left in the pan and they end up getting burned as the dish cooks, so i’ve resorted to frying them in a separate skillet instead, and scattering them all over just before serving. i know it’s not traditional, but i love the bit of crunch.

By: millet

millet — Tue, 03 Apr 2012 02:20:05 +0000

MM, where did you get those clams? P180 seems a trifle expensive for halaan., but then again, it’s Lent, when most seafood prices go heavenward. this post reminded me to make this today, and we got the clams at P50/kilo. i checked back whether i got your price right.