Clams Spaghetti


Clams comes in different shapes, sizes and quality.

Had a sudden craving for clams and instead of cooking with sambal or soup, I decided to prepare the clams to go along with spaghetti.


1 kilo clams

Half packet Spaghetti

Home prepared chicken stock

Tomato paste

White wine

Minced garlic and chopped yellow onion

Spaghetti sauce

Salt and pepper to taste

Grounded Thyme


Wash the clams and place them in a big basin with some flour.

Do this for a few rounds to remove the dirt and sand from the clams.

Final rinse and leave them in the colander and refrigerate until cooking.


In a pot, add some olive oil and sautéed the minced garlic and onion.

Add your desired amount of Spaghetti sauce, tomato paste and home prepared chicken stock and bring to a boil.

Add the clams and cover the pot.

When most of the clams are opened, add the white wine and mix thoroughly.


Cover the pot again and cooked until all the clams are fully opened.

Prepare the spaghetti as normal by adding salt to the water and some cooking oil until al dente.

Divide the spaghetti into equal portion and scoop your desired quantity of clams and gravy to each serving.

Sprinkle grounded thyme for added flavour and some cilantros.



For more interesting spaghetti dishes, check out at this link.



Squid Ink Spaghetti with Orange Cuttlefish


What a contrast in colour and fusion combination.

East meet West dish fusion.



One large cuttlefish

1 small bottle of Nortindal Tinta Calamar (Concentrated Squid Ink)


Minced garlic

Olive oil

Salt and Pepper


How to cook orange cuttlefish?

Click this link for details.


Heat pan with some olive oil.

Sautéed minced garlic and add one to two tablespoons of concentrated squid ink.

Mixed well and bring to a boil.

Taste and adjust seasoning to your own taste bud.

Add the cooked spaghetti and blend together with the gravy.

This brand of squid ink is concentrated enough, you don’t need to specially purchase  Tonnarelli al nero di sepia spaghetti to cook this dish.

Divide the squid ink spaghetti into divided portion and top with several pieces of boiled orange cuttlefish.

For a robust flavour, sprinkle some Garlic Pepper before serving.

Orange cuttlefish squid ink spaghetti


Check out at this link for more spaghetti dishes.

Buttered Crayfish Tail with Spaghetti



12 pieces fresh crayfish tail

I packet of grated Mozzarella
1 packet of Spaghetti
1 can of tomato paste
6 tablespoons of Spaghetti Sauce
1 big onion (chopped)
2 tablespoons of olive oil

3 to 4 slices Unsalted Butter

1 tablespoon minced garlic

Grounded Parsley

Cleaning crayfish

Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.


Credit goes to the owner of the above diagram.

For this recipe, I discarded the top portion of the crayfish and used the tail portion only.



Boil the spaghetti in a saucepan with salted water. Takes around 10 minutes. Time will vary depending on the quantity cooked.
In a large saucepan or wok heat up some olive oil and begin to fry the chopped onions.
When the onion begin to soften, add the tomato paste, Spaghetti Sauce and cooked crayfish meat and cook for about 5 minutes.
By adding the ingredients you will give the dish a greater intensity and depth when eating.
At this point you can season with coarse salt and pepper and a bit of coarse sugar to your personal taste.
Finally add the pasta to the sauce and stir thoroughly so the sauce grabs the pasta evenly.
Top the dish with finely shredded mozzarella and extra crayfish meat (if available)

In a clean pan, add about three to four slices of unsalted butter and a tablespoon minced garlic.

Sautéed the minced garlic and when the butter starts to bubbled, add the crayfish tails and fry them evenly.

Add a tablespoon of Chinese cooking wine (Hua Tiao Chiew) and mix well.

Once the crayfish turned red and opaque, remove immediately from the pan.

Scoop your desired amount of Spaghetti, add the warm sauce, few tablespoons of  grated mozzarella and topped with a few pieces of the cooked crayfish and serve immediately.

Sprinkle a generous amount of grounded parsley for added flavour.



This is only a guideline of how to prepare Spaghetti.

There are many variations, various sauces and ingredients to be used.

Don’t be afraid to experiment on the preparation and see what’s best for your taste bud.


Check out this link for more interesting Crayfish recipes

If you are a lobster fan, you may want to check how I prepare some of my family favourite

lobster dishes.




Spaghetti with Chicken Katsu Curry


Instant curry roux are sold in blocks ranging from mild, medium and hot spiciness and available in most supermarkets.

Sweet onions, diced carrots and potatoes are the basic vegetable added to the dish. Accompanied by deep fried pork or chicken served with rice or noodles.

Today, I decided to serve with spaghetti.


2 cubes of Japanese curry

2 large potatoes (peeled and cubed)

1 large carrot (peeled and sliced)

1 large sweet yellow onion (peeled and sliced)

2 large chicken fillet (deep fried)

Home prepared chicken stock


In a sauce pot, add some cooking oil and sauté the sliced onion until soft and fragrant.

Add the carrots and potatoes and fry together for another 2 to 3 minutes.

Add in the chicken stock and the curry blocks.

Mix all the ingredients and ensure to break up the curry blocks.

As it simmer, the sauce will begin to thickened.

Add more chicken stock is required.

Turn off the heat.

Check out this link on how to prepared the chicken chop.

Boil water and add some sea salt.

Cook the spaghetti until al dente or slightly longer (2 to 3 minutes more) for softer pasta.

Cook the spaghetti until al dente.

On a serving plate, add your desired amount of cooked spaghetti, topped with the curry gravy and lastly, sliced chicken chop.

Its best to serve this dish while warm.


Check out here for more spaghetti dishes.

or  Japanese cuisine

Ayam Brand Laksa Paste For Your Spaghetti Craving


Aside from the usual gravy to go along with your favourite spaghetti, have you tried using Ayam Brand Laksa paste?

I enjoyed customizing flavours to my dishes.

This ready to use  paste allow you to produce dishes you never guess were possible.

The end results of the finishing sauces for these two plates of spaghetti.


Check out at this link for various spaghetti dishes.


Pan Fried Cod Fish With Khong Guan Mini Soda Biscuits Topping


Just impossible to resist these bite sizes mini Khong Guan Soda Biscuits.


3 pieces Fresh Cod Fish fillet

12 pieces Mini Soda Biscuits

Spaghetti Sauce:

In a saucepan, bring to a boil the following mixture

3 tablespoons Apricot Marmalade Jam

1 teaspoon Apple Vinegar

3 tablespoons Hoisin Sauce

4 tablespoons Home Prepared Chicken Stock



With the aid of a pestle and mortar, pound the mini soda biscuits and set aside.

Seasoned each cod fish with Lawry’s Seasoned Salt.

Pan fry the cod fish until both sides are nicely browned.

Cook the spaghetti in boiling water with a dash of cooking and some sea salt until al dente.

Transfer the cooked spaghetti into serving plate.

Add a piece of the pan fried cod fish.

Topped with a generous amount of biscuits crumbs.

Add the boiled sauce over the spaghetti and garnished with chopped scallions.

Serve immediately.


Biscuits crumbs are normally coated and deep fried.

You will be amazed with the fragrant biscuits crumbs that has added new flavour to the plate of spaghetti.

The tangy orange marmalade with the hoisin sauce added an interesting flavour to the overall combination.


More spaghetti recipes, check out here.

Seafood Spaghetti

Seafood Spaghetti


A packet of Spaghetti Pasta
A small can of Tomato Paste
6 tablespoons of Pasta Sauce
10 pieces of frozen Farm Raised New Zealand Green Shells Mussels
2 pieces of fresh Squids
10 big fresh prawns (peeled and deveined)
1 cup Red Wine
5 cloves of garlic (minced)
5 shallots (minced)
1 teaspoon of sea salt
2 teaspoons of grounded basil leaves


Bring a large pot of salted water and a teaspoon of oil to a boil over high heat.
Add the past and cook until al dente about 8 to 10 minutes.
Drain pasta.
Heat olive oil in a large non stick pan over medium heat.
Add minced garlic and shallot and cook till fragrance.
Add tomato paste, pasta sauce and red wine together with the seafood ingredients.
Bring to a boil. Reduce heat and simmer until the seafood are fully cooked.
Add the spaghetti to the seafood mixture.
Add salt and pepper and stir to combine.
Stir gently and place on a serving platter.
Sprinkle grounded basil leaves over the spaghetti.
Serve immediately.


If you like the spaghetti chessy, add 2 tablespoons of Mozzarella cheese to each serving plate.