AuthorBiteSizedCreamy and tangy pasta with santol and mussels!
Fill a pot with water then boil for 5 mins. Drop the tahong in the pot and cook for about 2-3 or until the tahong opens up. Discard the water and the mussels that didn’t open. Set aside the mussels.
In a pan, place the pork fat and cook until the oil has rendered.
Saute the garlic, red onions, and ginger in the pork oil until fragrant.
Stir in the santol and cook for about 3-5 mins
Add the coconut cream, coconut milk and bagoong then boil for 5 mins. Lower heat and cover the pan then simmer until the liquid is reduced to half.
Stir in the Mussels, red chilies and green chilies then adjust the taste with salt and pepper. Simmer for another 3 mins. Add the pasta and toss to coat the pasta with the sauce
Ingredients
Directions
Fill a pot with water then boil for 5 mins. Drop the tahong in the pot and cook for about 2-3 or until the tahong opens up. Discard the water and the mussels that didn’t open. Set aside the mussels.
In a pan, place the pork fat and cook until the oil has rendered.
Saute the garlic, red onions, and ginger in the pork oil until fragrant.
Stir in the santol and cook for about 3-5 mins
Add the coconut cream, coconut milk and bagoong then boil for 5 mins. Lower heat and cover the pan then simmer until the liquid is reduced to half.
Stir in the Mussels, red chilies and green chilies then adjust the taste with salt and pepper. Simmer for another 3 mins. Add the pasta and toss to coat the pasta with the sauce
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