Malunggay Pasta Vongole

Boil water in a pot over high heat. Add clams; cover pot with lid and reduce heat to medium. Steam for 5 to 7 minutes or until clams open. Discard any clams that remain closed. Set clams and clam stock aside.

Heat olive oil in a frying pan. Saute garlic until fragrant. Add tuyo, chili flakes, clam stock, tomatoes, and clams; cook for about 2 to 3 minutes.

Add cooked pasta to the pan; toss with clam mixture. Add fresh malunggay leaves and mix to combine.

Divide among serving plates and serve hot.