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.

Imported from Spain.

 

In olive oil, add garlic till browned, a dash of chilli flakes, then in goes the tomatoes and then the prawns. Since the clams are already cooked, add them last.

 

Add the sparkling apple juice.
Add the clams and chopped fresh coriander. Add salt. At this point, keep. Don't add the spaghetti in, like what I did. Separate them. If someone wants to eat a plate, in a pan, add some of the broth and then saute with some spaghetti.
To serve, add a sprig of fresh coriander and grated parmesan cheese.
Another look at the broth. I loved them clams. I'm so going to make clam chowder when I get the chance.