Vongole

Soaking in salt water to remove the sand and residue. These clams were cheap! 1kg = $3
Drowning in white wine and chicken stock

Ta-da!

I HAVE to blog about this because

1) It's my first time cooking my all-time favourite pasta, Vongole (note: i don't know what it means exactly, but it has something to do with clams)

2) It's quite a success (in my opinion). Spag was al dente, clams were not sandy, and it wasn't too spicy. However the taste of white wine was covered by chicken stock.

Thanks to D Monster for tips and instructions :-)