March 20, 2013

White Wine Seafood Pasta

Serve 4 - 5

20 live white clams, rinse, add 2 tbsp salt, soak in cold water for 2 hours, rinse before cooking
20 prawns, remove head
1 squid, score and slice
4 cups fusilli, boil till 50% cooked, drain and set aside
100gm butter
130ml white wine
1.5 cup chicken stock
1.5 cup water
2 tbsp oregano
2 stalks Chinese parsley
3 chilli padi, slice (optional)
1 tsp salt


  1. Using small fire, fry garlic in butter and 2 tbsp oil till fragrant
  2. Add white wine
  3. Switch to big stove fire
  4. Add chicken stock, water and salt
  5. Add oregano
  6. Add white clams
  7. Add seafood
  8. Cover and cook for 1 min
  9. Switch to medium stove fire
  10. Add chilli padi
  11. Push seafood aside in the wok, add pasta and cook in sauce
  12. Add Chinese parsley
  13. Serve immediately


  • Live white clams is a must. I bought from Sheng siong supermarket (commonwealth).
  • White wine can be purchased in smaller bottle (128ml)

Watch video here