Spaghetti with Halaan

Spaghetti with Halaan
Spaghetti with Clams. Spaghetti to most Pinoys is made up of usually overcooked spaghetti in sourly sweet tomato sauce and sometimes with banana ketchup ground pork and/or beef, hotdog and other finely chopped vegetables. With all those required ingredients Pinoy spaghetti don’t come cheap, for this reason most of the time home cooked spaghetti are only served at special occasions. There are other simpler and cheaper ways to cook and enjoy spaghetti that can be prepared at home, one such is spaghetti with sardines. Click here to see that post.

Spaghetti with Halaan Recipe

Today I would like to share another way of cooking spaghetti. Spaghetti with halaan uses clams that are in abundance at wet markets and just garlic and kinchay (Chinese parsley) as aromatics ingredients. Olive oil might not sound normal to Pinoy cooking, if not available use a good vegetable oil. Using wine is an option for this recipe but if it’s available it is good to use some. Fresh clams are best for this recipe but the clams should be thoroughly clean especially if they were harvested on coastal waters near Metro Manila.

Spaghetti with Clams

To achieve this let the clams sit in water for several hours, whole day if necessary and have them spit out all the sea water, sand and all the dirt they have ingested. The water is change frequently until all the sand and dirt have been expelled by the clams.


1 kilo small size halaan, clams
1/2 kilo spaghetti, half cooked
2 bundle kinchay, chopped
1 head large size garlic, finely chopped
1/2 cup olive oil
1/2 cup white wine (optional)
salt and pepper

Cooking procedure:

Spaghetti with Halaan - Cooking Procedure

Wash clams and place a container with lid, cover with water and replace lid, let sit in for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. In a large pan put the clams, add in 2 cups of water let boil and stirring occasionally until all the clam shells just open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open and keep aside. I same pan heat the olive oil, add in the garlic and quickly stir cook. Now add in the clams, white wine (if using) and kinchay, stir cook for a minute. Remove clams from the pot and keep aside. Add the half cooked pasta and clam broth, cook for another 2-3 minutes stirring occasionally until al dente and but not too dry, add more water from boiling the pasta as necessary. Season with salt and pepper to taste. Turn off the heat and mix in clams. Serve immediately.

See other related halaan recipes:

Guinataang Halaan


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