Spaghetti alle Vongole al Cartoccio Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! Spaghetti alle vongole is the classic Italian clam dish. Vongole means ‘clam’ in Italian and I use the small South Australian vongole that are closest to Italy’s vongole veraci, but you can use any clams […]
Portuguese Clams in White Wine Clams are very popular in Portugal. Amêijoas com vinho branco (Portuguese clams in white wine) are typically cooked over an open fire in a traditional cataplana, a metal vessel made of two concave halves that clip together to tightly enclose and steam the ingredients. Pork is often added in the […]
Char Kway Teow Classic char kway teow most often includes lup cheong (Chinese sausage), but I make a delicious pescatarian version without it. If you’re cooking for omnivores, you can fry a few slices in the oil then remove it before adding the noodles and return it to the wok with the bean sprouts. You […]
