Pasta Vonggole with Vigan Longganisa Recipe

This simple dish combines the fresh seafood taste from clams mixed with the garlic flavors of Vigan longganisa served with Linguine pasta.

Tips

When you are cooking with clams, never select a clam that is already open or chipped, broken, or damaged. Make sure that before you prepare them, that they are still closed. Clean the shell then soak them in water with a little salt to clean to remove the excess sand and clean the insides of the clams before eating.

35 min.
2 People
Easy
Budget

Ingredients

200 g cooked linguine pasta
8 pcs fresh Manila clams (around 90 grams)
1 tbsp butter
1 tbsp grated parmesan cheese
2 1/2 tbsp diced Vigan Longanisa (reserve 10 g for clam broth)
2 1/2 tbsp white onion, peeled and minced (separate 10 g for clam broth)
1 tbsp garlic, minced
1 tbsp olive oil
1 cup Knorr Fish broth (dilute ½ Knorr Fish Cube in 1 cup hot water)
Knorr Liquid Seasoning
salt and pepper to taste

Cooking Method

Begin by getting a small pot and make it nice and hot over medium heat. Pour some oil and lightly sauté garlic and onion. Add the live Manila clams and pour Knorr Fish broth. Cover and steam until clams open their shells. Set the clams aside and reserve the juice.
Get another pan, pour some oil and make it nice and hot. Add the Vigan Longanisa and render until the meat is a little toasted. Then saute garlic and onion until garlic is slightly brown and onions are translucent.
Add clams and pour at least ¼ cup of the clam juice. Slightly reduce the liquid then add freshly cooked pasta.
Add parmesan cheese and finish it off with butter. Season with Knorr Liquid Seasoning, salt and pepper .
When you serve Pasta Vonggole with Vigan Longganisa to your family, they will surely love you for it.