1

Fill a pot with water then boil for 5 mins. Drop the tahong in the pot and cook for about 2-3 or until the tahong opens up. Discard the water and the mussels that didn’t open. Set aside the mussels.

2

In a pan, place the pork fat and cook until the oil has rendered.

3

Saute the garlic, red onions, and ginger in the pork oil until fragrant.

4

Stir in the santol and cook for about 3-5 mins

5

Add the coconut cream, coconut milk and bagoong then boil for 5 mins. Lower heat and cover the pan then simmer until the liquid is reduced to half.

6

Stir in the Mussels, red chilies and green chilies then adjust the taste with salt and pepper. Simmer for another 3 mins. Add the pasta and toss to coat the pasta with the sauce