I was excited when I saw a bottle of sparkling apple juice at my NTUC. Excited because a colleague had recently told me that she used this in lieu of white wine. No wonder, because using just plain water always makes my spaghetti insipid (if not using a tomato-based recipe).
Since I had that bottle, this morning I thought I’d make Spaghetti Vongole using ‘white wine’. Har har. Of course to Non-Muslims, using real white wine would be better but I stick to my dietary restrictions the best way possible. Being a teetotaler (like, duh), I had no idea initially how to open the bottle. Then, when I finally figured it out, realised that once you’ve opened the cork, there is no way to cork the bottle back. Ha ha! I was never really good at concepts. Anyway, using the sparkling apple juice really made a huge difference to the dish.
I used frozen ready boiled clams just because they weren’t selling fresh clams at the supermarket this morning. Also, I added a couple of prawns. And loads of fresh coriander. The result was really good. Oh, and fresh super-sweet baby tomatoes. I had the best dish because after I’ve cooked it, I ate it straightaway. Lazy, I didn’t separate the noodles from the wonderful broth so by the time The Hubby ate the dish, all the liquid had absorbed into the spaghetti. Hee hee. Next time, I’ll separate and make individual portions.
The Occasional Cook 