Spaghetti with Clams and Thai Basil
Al dente spaghetti stir-fried with sweet, tender clams and the fragrant flavors of garlic, fresh chilies, and Thai basil. Seasoned to perfection using just one bottle of Kitchi Sauce, this bold fusion dish requires no extra seasonings and is both easy to prepare and deliciously satisfying.
Ingredients
160–200 g spaghetti
500 g fresh clams
3–4 tbsp Kitchi Sauce, or adjust according to your sodium goals
1 tbsp minced garlic
Bird’s eye chilies or red chilies, to taste
Dried chilies, to taste
1 cup Thai basil leaves
1 tbsp oil for stir-frying
Instructions
Rinse the clams thoroughly. Soak them in salted water for 20–30 minutes to remove any sand, then rinse again with clean water and drain.
Bring a pot of water to a boil and add a small amount of salt. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
Heat the oil in a pan over medium heat. Add the garlic and chilies, then stir-fry until fragrant.
Add the clams and continue stir-frying until their shells open.
Add the spaghetti and season using only Kitchi Sauce. Toss until the pasta is evenly coated and thoroughly combined with the clams. If the mixture is too dry, add a small splash of water.
Add the Thai basil leaves and stir-fry briefly until just wilted and fragrant. Transfer to a plate and serve hot.
This spicy clam spaghetti is fragrant with garlic, chilies, and Thai basil, with a well-balanced flavor from just one bottle of Kitchi Sauce. It simplifies the cooking process—no additional fish sauce, soy sauce, or other seasoning sauces needed—for a complete and delicious meal that’s easy to make at home.
Watch the Cooking Video
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