This pasta favorite is made healthier with malunggay!
<>500 grams clams, scrubbed and soaked
<>1 tablespoon extra virgin olive oil
<>1 clove garlic, minced
<>1 piece bottled tuyo, crushed into paste
<> chili pepper flakes, to taste
<>100 ml clam stock
<>6-8 cherry tomatoes, sliced
<>250 grams malunggay pasta, cooked according to package directions
<>1/8 cup malunggay leaves (moringa)
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.
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