Spicy Hangover Pasta
A Hearty Pot of Hangover Pasta to Soothe Your Soul with its Spicy Broth
Can you cure a hangover with pasta? This recipe adds clams and shrimp for a refreshing seafood flavor, boosted by chili powder, gochujang, and plenty of fiery Cheongyang peppers! It’s so spicy and invigorating, it’ll make you break a sweat and leave you feeling refreshed and revitalized. This is the ultimate hangover pasta!
Ingredients
- 250g fresh clams
- 4 plump shrimp (shelled or peeled)
- 1/2 fresh onion
- 2 Cheongyang peppers (for heat)
- 6 cloves garlic (approx. 25g)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 cup tomato sauce (approx. 200ml)
- Olive oil, for cooking
- Spaghetti pasta, 1 serving
- 2 Tbsp cooking wine (cheongju)
- 2 cups water (approx. 400ml)
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
First, wash and peel the onion, then thinly slice it into strips. Slicing them this way helps to release their flavor as they cook.
Step 2
Remove the stems from the Cheongyang peppers, wash them thoroughly under running water, and finely chop them. This will add a pleasant kick to the pasta. You can remove the seeds to control the spiciness.
Step 3
Clean and peel the garlic cloves, then slice them thinly into slivers. Sliced garlic releases a wonderful aroma as it fries.
Step 4
In a large pot, bring 2 cups of water (about 400ml) to a boil. Add a pinch of salt and a tablespoon of olive oil. Once boiling, add the spaghetti pasta and cook for about 6 minutes. It’s important to cook it al dente, meaning it should still have a slight bite.
Step 5
Heat a deep pan or a Korean earthenware pot (ttukbaegi) over medium-low heat. Add a generous amount of olive oil. Once the oil is shimmering, add the sliced garlic and onion. Sauté until the garlic is fragrant and the onion becomes translucent, infusing the oil with flavor.
Step 6
Once the garlic and onion are nicely fragrant, add 1 tablespoon of gochugaru (chili flakes) and stir-fry for about 30 seconds. This helps to develop the rich red color and deepen the chili flavor. Be careful not to burn it.
Step 7
Add the cleaned clams and shrimp to the pan. Pour in 2 tablespoons of cooking wine (cheongju) to remove any potential fishiness. Stir-fry over high heat until the seafood is lightly cooked.
Step 8
As the clams begin to open, add 2 cups of water (about 400ml) and bring to a boil over high heat. Let it simmer until all the clams have opened, releasing their delicious, briny broth into the sauce.
Step 9
Once the broth is simmering, stir in 1 cup of tomato sauce (about 200ml) and 1/2 tablespoon of gochujang. Whisk well to combine, ensuring there are no lumps, to create a savory and complex sauce base.
Step 10
Now, add the pre-cooked spaghetti pasta and the chopped Cheongyang peppers. Continue to simmer for another 2-3 minutes, allowing the pasta to absorb the flavorful sauce and for the peppers to meld into the dish.
Step 11
Finally, taste the pasta and adjust the seasoning with salt as needed. A sprinkle of black pepper will add a final touch of aroma and flavor. Your spicy and refreshing hangover pasta is ready! Enjoy it piping hot.
