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clam, kecap manis, & pomegranate pasta

No introduction for this post today! I guess the only thing I should note is the one of the ingredients is kecap manis, otherwise known as "sweet soy sauce." It's a little bit thicker and a little bit sweeter to give the pasta that lip-smacking feel, and can be found in most Asian sections of supermarkets.


Serves: 4 people

Time: 35 minutes


  • 1-2 pounds of clams, cleaned and rinsed*

  • 1.5 boxes (500 grams) of thin spaghetti pasta

  • 1/2 cup pomegranate seeds

  • 6 tbsp kecap manis (also known as "sweet soy sauce")

  • 4 cloves of garlic, thinly sliced

  • 2 tbsp peanut oil (or another oil with a high smoke point)

  • 6 tbsp kecap manis (also known as "sweet soy sauce")

  • 2 tbsp shredded ginger

  • 1 tbsp salt

  • Parsley and mint leaves, to serve


  1. Place the pasta in wok or frying pan. Cover with cold water so that it is submerged by around 3/4 of an inch. In my skillet, this was about eight cups of water. It's okay if the pasta floats a little to start; it will sink once it cooks.

  2. Add the salt and bring the pasta and water up to a boil, stirring every so often. Check around eight minutes (or four minutes after boiling) to see if the pasta is ready. If not, cook for a minute or two longer.

  3. Once the pasta is cooked, drain the skillet and place the pasta onto a bowl or plate.

  4. Reheat the wok or frying pan over high heat. Add the oil, garlic, and ginger and cook for around 30 seconds or until fragrant.

  5. Add the kecap manis and pomegranate juice and let the mixture come to a boil.

  6. Add the clams and stir so that their shells are covered with the sauce. After about four to eight minutes, the clams should open, and it's a really fun process to see if you haven't done it before. Discard any clam that doesn't open after 10 minutes.

  7. Add the spaghetti and pomegranate seeds and toss to combine.

  8. Plate and add parsley and mint, to taste.

  9. Enjoy!

  10. ***To clean the clams, place in a bowl and rinse for a few minutes. Then, fill the bowl with cold salted water and let the clams rest in the saltwater mixture for 1-2 hours. I like to stir at intervals. Then, rinse the clams again under running water and fill the bowl up with water again -- this time unsalted. Let rest for at least half an hour, and ideally another hour.


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