Phew, saved by D!

one of my friend was asking if fixing a vongole is a quick and easy thing. these are things you need to buy, do and prepare for a perfect vongole meal.

soak the clams in water with salt for half an hour

ingredients you need are : small onions, garlic, parley

baby roma tomatoes with vines (as requested by D)

a crab
(i prefer mud crab to flower crab, but we couldn't get any on sat)

and clams. after you soak it, sort out the big and small clams.
Big ones for main meal, small ones for stock.

one bottle of white white with 90% used to cook stock. add all condiments in stock ...

including the seafood, ie crab and small clams
cook them in low heat for 1.5hrs

cook pasta to about 70% done

sieve out ingredients from stock and de-shell crab.
Then cook big clams in stock and fish them out once they open.

Next, stir fry crabmeat, onions and butter till lightly brown
add stock and cook linguine in stock till it is reduced.
you would get some burnt parts around the pan while reducing the linguine,
what you need to do is add the remaining 10% of the white wine to deglaze.
Then add the pasta and big clams to stir for less than a minute.

there you have a well-made vongole!

all in all, i took about 3 hours to get this done....

we didn't think the clams were that good this time despite the size of it. but i still enjoyed the meal, better still D saved the dish in time. well you see, i cooked the pasta till well and didn't realised i had to cook it again in the clam stock (D cooked the previous rounds!).....worried the pasta might get all soggy and soft, i cried help. tutu-tudu-tu.....D to the rescue!! though not as good as what D normally cooked for me, but well still nice. =)