Basil Coconut Curry Pasta with Clams, Mussels and Corn
Ingredients
The pasta
The sauce
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced or grated
-
1
inch
fresh ginger, peeled + grated
-
2
red
chili peppers, seeded + diced
-
1
medium
red bell pepper, sliced
-
2
ears
corn, kernels removed from the cob
-
2
tablespoons
Thai red curry paste
-
kosher salt
-
1
can
full fat coconut milk (14 ounces)
-
1
cup
white wine
-
12
count
littleneck clams, cleaned
-
12
count
mussels, cleaned
-
3
tablespoons
butter, softened
-
½
cup
fresh basil, chopped
-
¼
cup
fresh cilantro, chopped
Instructions
- 1. Boil salted water in a large pot and cook the linguine until al dente, then drain.
- 2. In a high-sided pot, heat olive oil over medium heat and add garlic, ginger, and red chili peppers, cooking until fragrant.
- 3. Add red bell pepper, corn, and Thai red curry paste, cooking for another 3 minutes.
- 4. Season with salt and pepper, then slowly pour in coconut milk and white wine.
- 5. Stir in clams and mussels, bringing the mixture to a simmer and covering until shellfish open, about 5-8 minutes.
- 6. Discard any unopened shellfish, then add the drained pasta, butter, basil, and cilantro, tossing to combine.
- 7. Cook for an additional 2 minutes until warmed through, then serve immediately garnished with fresh basil and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
540
Total fat
25g
Total carbohydrates
60g
Total protein
20g
Sodium
500mg
Cholesterol
50mg
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