This is a rather interesting dish that is similar to spaghetti with seafood. All you need to do is slice up some red chilli and carrots, and chop up some garlic. Heat up some oil in a big pan and stir fry the garlic, carrots and chilli, add the clams and XO or chinese cooking wine or white wine and cover the pan with a lid and cook until the clams open up. Soak the Bee Hoon in hot water until it softens (but not too soft), drain and add to the clam sauce. Season with pepper and fish sauce to taste. Sprinkle with chopped spring onions or flat leaf parsley or coriander, as you wish.
The clams will release a bit of juice and the bee hoon will then soak up all that wonderful briney gravy.
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