1 Small Chili Padi (Bird's eye chilli) - chopped (Optional)
250g Clams (Soak and wash)
100g Prawn (Deshell and clean)
100g Fresh Squid (Deskin and cut into 1.5 cm thick Ring) - omit if using fried calamari
Seasoning
1.5 tablespoon Light Soy Sauce
2 tablespoons Chinese Rice Wine
1 tablespoon Dark Soy Sauce
1 teaspoon Sugar
2 tablespoons Cream
4 tablespoons Water
Others
6 pieces of Fried Calamari Ring (Optional)
Instructions
Pre-cook the pasta
Bring 1 litre of water to boil over medium-high heat.
Add salt when boil.
Cook the pasta until about ¾ cooked (still slightly hard in the centre as it will continue to cook in the next step).
Drain away the pasta water and set the pasta aside.
Stir-frying the pasta
Heat oil in a frying pan over medium heat.
Add sliced garlic, basil and chili padi (optional) and saute for about 30 sec or until fragrance
Add in pasta, clams, prawns, squid (if using fresh squid instead of fried calamari) and continue to saute for another min until clam starts to open up. (you can add a bit of water and cover with a lid to allow the clams to cook faster
Then add all the seasoning to the pasta, stir-fry until the seasoning is mixed in
Serving
Transfer the pasta onto the serving plates and add fried Calamari before serving if using fried calamari.
Recipe by eckitchensg at http://eckitchensg.com/2018/04/taiwanese-three-cup-seafood-spaghetti-%e4%b8%89%e6%9d%af%e6%b5%b7%e9%ae%ae%e6%84%8f%e9%ba%b5%ef%bc%89/