Fettucine with Longanisa Clam Sauce

By Chef Nino Logarta

3 Bears Restaurant

Ingredients:

500 g uncooked fettucine noodles

1 c sliced Vigan longanisa

1/2 c olive oil

1 c diced onion

2 tbsp minced garlic

8 g pack secret sangkap

Pepper to taste

1 large bell pepper diced

1 tsp crushed red pepper flakes

1 c beer

1 can diced tomatoes

500 g littleneck clams, scrubbed clean and picked over

3 tbsp chopped fresh basil leaves

Parmesan cheese

Set a large one-gallon pot of salted water with a pasta insert over high heat. Bring to a boil and add 2 tbsp salts.

Add the uncooked pasta to the water and cook for 7 minutes. Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium high heat.

Add the olive oil to the pan and longanisa, add the onions and saute until light caramelized and translucent, about 3 minutes.

Add the garlic and crushed red pepper flakes and saute until fragrant, about 30 second.

Add the beer, stir to combine well and cook until the beer has been reduced to half.

Add the diced tomatoes and clams and season with Secret Sangkap and pepper then cover and simmer until the clams open.

Toss in the noodles. Top with chopped basil and parmesan cheese before serving.