**click pic for IG reel
Pancit bihon with a slight nod to spaghetti alle vongole. My favorite part of pancit bihon was always the acidic addition of calamansi or lemon. I thought that would be a fun bridge to combine two of my favorite dishes.
NOTES:
To clean clams: I like to purge the clams in salty cold water with a dash of cormeal for about 20-30 minut…
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