Spicy Creamy Clam and Mushroom Penne

Instructions

1. 1

   Bring a large pot of water to a boil. Add the penne and cook according to the package directions until al dente.

2. 2

   Before draining the pasta, reserve about 250 ml of the cooking water. Drain the penne and set it aside.

3. 3

   Heat the olive oil in a large, deep skillet over medium heat.

4. 4

   Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.

5. 5

   Add the sliced mushrooms, red bell pepper, and chopped red chili pepper. Cook for 5–7 minutes, stirring regularly, until the mushrooms are tender and lightly browned.

6. 6

   Reduce the heat to medium-low and add the halal white sauce. Stir well and gently heat the sauce for 2–3 minutes. If it is too thick, gradually mix in a little reserved pasta water until creamy.

7. 7

   Add the cooked clam meat and simmer gently for 2–3 minutes, just until heated through. Avoid overcooking the clams, as they may become tough.

8. 8

   Add the drained penne to the skillet and toss until the pasta is evenly coated with the creamy sauce. Add more reserved pasta water if needed.