Thai Chilli Paste & Basil Clams Spaghetti – Delishar

Believe it or not, this was actually the first time I cooked with clams. Clams are not something that I’d crave for, and I’ve had many sandy experiences with Clams when I ordered them at food centres. I wanted to make a dear friend lunch, and knowing that she loves clams, I decided to try cooking them.


I’m really glad that my friend enjoyed her lunch. She eats like a bird (very small portions), but after one regular portion, she said she was still hungry and wanted more! 🙂 Even I enjoyed the meal, given that I am not a big fan of clams. 


Being me, I had to make something Thai fusion, so I thought of Hoi Lai Pad Nam Prik Pao. I bought a bottle of Thai chilli paste from Bangkok during my last trip, and this recipe gives me a reason to use it! Thai chilli paste is mildly spicy, sweet, sour, and has a hint of shrimp paste. It taste a little like sweet sambal chilli, I’ve not seen it selling at the local supermarket. But I’m sure you can get it at golden mile, or substitute for a sweet chilli paste. Better yet, if you feel up to it, make it from scratch using this recipe HERE


Cooking this dish was really simple and took less than 30 minutes from prep to finish. The only inactive time was the soaking of the clams for it to purge out the sand. After rinsing the clams and gently scrubbing its shell. Lay them out on a tray with shallow salt water, then loosely tent it with aluminium foil. Remember to leave vents! Soak for 30 minutes to an hour in a cool area. Rinse again, drain, and you are ready to cook dem clams! 


Thai Chilli Paste & Basil Clams Spaghetti


This gorgeous mess is also known as Hoi Lai Pad Nam Prik Pao Spaghetti

  • 4 servings of pasta
  • 600 g clams
  • 1 stalk lemongrass minced
  • 3 cloves garlic minced
  • 1 shallot minced
  • 2 red chilli seeded & minced
  • 1/2 tbsp sugar
  • 1 tbsp oyster sauce
  • 2 tbsp Thai chilli paste Nam Prik Pao
  • 1 tbsp fish sauce
  • 1 cup fresh basil
  • 2 tbsp chopped coriander
  • 1/2 cup seafood stock/chicken stock
  • 3 tbsp cooking oil
  • Juice of 1/2 lime
  • lime wedges to serve
  • Cook your pasta 1-2 minutes shy of al dente.

  • Heat pan on med high, and add oil.

  • When oil is hot, add garlic, chilli, shallot, and lemongrass.

  • Saute until soft and fragrant.

  • Add oyster sauce, fish sauce, sugar, and Thai chilli paste.

  • Saute for 30 seconds, until combined.

  • Add clams, and stir fry until half cooked.

  • Pour in stock, and bring to boil.

  • Lower heat to medium, and cook till clams are cooked through, and opened up.

  • Add cooked spaghetti, toss to combined.

  • Remove from heat, and toss in basil and parsley.

  • Add juice of 1/2 lime, toss to combined.

  • Serve immediately with lime wedges on the side.

clam pasta 2

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Spaghetti alla Carbonara – Delishar

My husband will sometimes walk into my study and exclaim, “You and your porn!” or “Stop watching porn”. And by ‘porn’ he means food porn. I can’t help it, I too think i’m addicted. LOL. But I guess that’s work hazard when one is a recipe / cooking blogger! Besides working independently like writing my recipe blog, obsessively buying/reading cookbooks, daily research on food, and constantly staring at foodporn. I too have a social life. I also enjoy foodie meet ups, and good conversations about food and cooking with my friends. Yes, my life revolves around food. 🙂 

One such discussion sparked my curiosity about Carbonara. A couple of friends were discussing about their experiences with the different types of carbonara they have tried. That got be reading up a little bit. From what I gathered, the authentic version is the one without the heavy cream. The version when doused in heavy cream is more likely to be served at restaurant here, if you are eating out. I’ve had the so-called authentic version of Carbonara when I was in Rome a decade ago, and always kind of wondered why did it taste lighter. But I didn’t quite get around to finding out the reason why.

There is just so SO much to learn about food and cooking, and it excites me! So anyway, there are 2 ways to go about doing this. Have your egg mixture in a mixing bowl, and toss the hot pasta into the bowl to coat. Or simply do it all in the skillet. One less bowl to wash! The trick is to work fast, so that you don’t scramble your eggs. The residual heat from the cast iron pan will cook your eggs, making it safe to consume. Don’t forget that cast iron retains heat very well. 

Did you know that the black stain enamel was designed to provide a tough and durable high temperature cooking surface for the cast iron skillet? This gives the food that gorgeous sear! The enamel coating gives the skillet a non-stick surface, enhancing the cooking experience, and ease of washing. All you need to do after washing, is to wipe dry, and store away. The enamel is also hygienic and prevents transfer of food smells. Just remember to wash with warm water. Avoid using soap to allow ‘patina’ to built over the cooking surface of the pan. That’s the seasoning which adds a layer of protection, increases non-stick surface, and adds deeper flavours to your cooking.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!


Spaghetti alla Carbonara

Sharon of Delishar

  • 2 servings spaghetti
  • 2 large eggs
  • 4 slices bacon sliced into 1/4 inch pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup frozen peas thawed
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • Salt and black pepper
  • Flat leaf parsley to garnish
  • More Parmesan cheese to top
  • Bring a large pot of water to boil, season with salt.

  • Cook your spaghetti just shy of al dente.

  • Add bacon and olive oil into your cold skillet.

  • Heat on medium low, cook until fat renders and bacon is crispy.

  • Lower heat to low, add garlic and peas.

  • Cook for 30 seconds.

  • Remove skillet from heat.

  • Your pasta should be ready now.

  • Reserve 1/2 cup pasta cooking liquid.

  • Drain pasta.

  • Add your cooked pasta and 1/4 cup of reserved pasta liquid into skillet.

  • Toss to coat.

  • Beat eggs and Parmesan cheese together in a cup/bowl.

  • Pour egg mixture onto spaghetti, stirring quickly to coat so as to not scramble eggs.

  • The residual heat will cook the eggs, and thicken the sauce.

  • Add more reserved pasta liquid until desired consistency.

  • Season with salt and pepper to taste.

  • Serve garnished with more Parmesan cheese and flat leaf parsley

I used my 26cm Le Creuset skillet to make this meal.
Do season liberally with fresh cracked black pepper.
Watch the salt as the bacon and pasta are already salty.
Substitute turkey bacon if you don’t eat pork.
However, then you might need a drizzle more olive oil.

carbonara 1

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One Pot Spinach Tomato Spaghetti – Delishar

I hear you! Quite a number of you have asked for vegetarian recipes, in the option to comment during my Mayer Airfryer Giveaway. This easy one pot recipe has the variation for a vegetarian version. 🙂 Simply substitute the chicken stock to vegetable stock as the base stock for the recipe, and you’ll get yourself a one pot vegetarian meal! 

At first I was afraid that I will have to fight the kids during dinner to finish up their food. You know, because it’s not ‘unhealthy’ looking. Kids, they love their Chicken Nuggets, French Fries, Fish and Chips, Burger, and Chicken Tenders. Basically anything that looks like it’s been fried. But boy was I surprised that dinner was an easy feat that night! The 2 little girls looked at their plate, then dubiously picked up a forkful, and started nibbling. Then my  first born, also the picker one, turned to me and said, “Mmmm! Mom, I like it!”. I probably mouth a “Phew” and “Yay” at the same time. Dinner was polished off their plate in no time. That for me is the best thank you ever! 

As a cooking blogger, I do plan for meals to be posted on my cooking blog. As a working mom, it leaves me with limited amount of time to do so as well. Therefore, I cook as much as I can on the weekends, or on days where I have a little more time to spare. It is recipes like this, that makes cooking less daunting for busy moms like myself. I’m sure that even my helper, who is an avid follower of my cooking blog appreciates recipes like that too. Little prep, with very little clean up. That leaves her with more time in the day to finish the household chores so she can retire for the evening much earlier. 

Alright, enough of my ramblings. If you like to see more recipes like this, drop me a comment. If you tried a recipe from my cooking blog, I’d love to hear from you. Or simply drop me a note to say hi! 🙂

This recipe was made in my 26cm Le Creuset French oven, you can simply multiply the recipe to feed more! 

Tomato Spinach Pasta Process

One Pot Spinach Tomato Spaghetti


  • 250 g instant spaghetti
  • 800 ml low sodium chicken/vegetable stock
  • 1/2 medium onion sliced
  • 6 cloves garlic minced
  • 1 cup cherry or grape tomatoes halved
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 cups baby spinach
  • Heat dutch oven and add olive oil.

  • Saute onion until soft, then add garlic and saute for 30 seconds.

  • Add tomatoes, and saute for a minute.

  • Then add stock, pasta, and season with salt and pepper.

  • Bring to boil, lower heat to medium low.

  • Cover and allow to cook for 7-8 minutes.

  • Uncover, and stir in spinach until wilted.

  • Remove from heat, and serve immediately.

Tomato Spinach Pasta

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