Next Post
Chocolate Chip Cookie Nutella Ice Box Cake.
This post may contain affiliate links, please see our privacy policy for details.
Here I go again…
Mixing up flavors left and right. How about a little Thai inspired coconut curry with our pasta and shellfish? PROMISE, it’s not as bazaar as it sounds. It’s actually all things DELISH. 🙂
So hey! How is everyone’s week going? Are we pumped it’s Thursday, and that this particular Thursday includes pasta?!? I clearly am. This week has been a busy one. I have been jumping from summer, to fall, to Halloween to Christmas, so I am also a little confused as to what season we are currently in. I will be filming new videos for the blog the next few days, so be sure to follow along on Instagram and snapchat (username: hbharvest). We’re basically going to try to make all the fall recipes I can possibly think of in 4 days…which is kind of weird since it’s only the first full week in August. But when your filmer is your brother and he lives in LA, you make whatever time you have work, you know?
So Kai and Cait are here, they got in late last night (technically early this morning). We have some packed days ahead full of cooking and shooting. They fly back to LA on Sunday, then it’ll be back to end-of-summer recipes on Monday. Yeah!
Even though I am slightly confused as to what season it is, I’m pretty excited to have these photos of this summery pasta to remind me that it’s actually August. 🙂
Alight, so here’s the deal. I know it’s kind of odd to be mixing Thai cuisine with Italian, but now that I think about it, when is adding pasta to a dish ever a bad idea.
Pasta is always a good idea…like always.
My inspiration for this dish came from the popular Thai Curry Mussels, but instead of just using mussels, I also threw in some clams, and instead of serving my curry with a hunk of bread, I decided pasta was the way to go… with a hunk bread on the side, obviously.
From there, I simply added my favorite summer produce… a little corn, a red bell pepper and basil.
Perfection.
This is the ideal summer meal. One, it requires ZERO use of the oven. Two, it requires just two pots – one for boiling your pasta and the other for the shellfish. And three, because it’s ready in just about thirty to forty minutes.
Oh, and it’s full of corn, seafood, basil. To me, that that just screams, SUMMER!
Honestly, this basil coconut curry pasta with clams, mussels and corn is so delicious. It has everything I love, hints of spicy/sweet Thai flavors (hello Thai curry paste + coconut milk), the richness of an Italian pasta (hello to white wine + butter + pasta), and corn… it’s the best. I gave a good portion of this pasta to my dad, and in his words, “it’s really, really delicious… it’s that sauce, it’s amazing”. And he’s right, it is the sauce, it’s just SOOO good. And when tossed with clams, mussels and pasta, it is truly one incredible meal – that also happens to be quick and easy!
Yes, please!
Also, if shellfish is a little outta your price range, shrimp or even keeping this dish seafood free, are both great options. Like I said, this recipe is all about that coconut sauce, it’s the BEST.
Basil Coconut Curry Pasta with Clams, Mussels and Corn.
Servings: 6 Servings
Calories Per Serving: 540 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound linguine
- 2 tablespoons olive oil
- 4 cloves garlic minced or grated
- 1 inch fresh ginger peeled + grated
- 2 red chili peppers seeded + diced
- 1 red bell pepper sliced
- 2 ears of corn kernels removed from the cob
- 2 tablespoons Thai red curry paste
- kosher salt + pepper
- 1 ounce can full fat coconut milk 14
- 1 cup white wine
- 12 littleneck clams cleaned
- 12 mussels cleaned
- 3 tablespoons butter softened
- 1/2 cup fresh basil chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain.
- Heat a large high sided pot over medium heat and add the olive oil. Once hot, add the garlic, ginger and red chile peppers. Cook for 1-2 minutes or until fragrant and soft. Add the bell pepper, corn and Thai red curry paste, cook another 3 minutes or until the curry paste is fragrant. Season with salt + pepper. Slowly pour in the coconut milk and wine. Stir in the clams and mussels. Bring the mixture to a simmer. Cover the pot with a lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Add the pasta, butter, basil and cilantro, toss with the sauce and selfish, cook 2 minutes or until warmed through. Remove from the heat.
- Serve the pasta immediately and garnish with fresh basil + cilantro. EAT!
Happy pasta twirling Thursday… tomorrow CHOCOLATE!
PS. Don’t forget to vote for your favorite bloggers for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!
PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?
Made this for dinner…it was a huge hit!!
I love everything you make and have passed on recipes to so many….who are now also huge fans.
I visited my friend Jenny Giller (Grant;s Mom) out in Colorado a few years back and we learned about the blog from her after she made us one of your recipes after a day of skiing!!
Love, Love, Love!!!
Hi Liz!! I am so happy you have been loving this recipe and so many others of mine! Thank you so much! I hope you have an amazing holiday season!! xTieghan
ok so I made this tonight…cutting it in half for 1 person…unfortunately my mussels 8/12 died between the time I bought them at the seafood market and today….so I pan sautee’d some red snapper.. I used only 2 heaping tsp of the red curry paste and was quite enuff heat for me. would like to have more sauce although I guess I could add pasta water to the big pot
Looks fantastic! Definitely giving this a try. I’ve fallen madly in love with coconut curry the past several months. Congratulations on your nominations! I’ll be placing my vote right now. I always read your blog even though this is my first time commenting. lol
Hi Brittany!! Thank you so much for commenting!! Hope to hear more from you! Thank you for voting!
Another delicious looking dish! I just voted for you, good luck!
Thanks Jordan!!
This would have to be a chicken dish (or what about an egg) for me.
But I like your pasta dishes.
Anything Thai inspired never fails to win me over. I totally believe that seafood and curry is a keeper–salmon, shrimp and whitefish are my favorites!
Agreed, its so good together! I hope you enjoy this one Cassie!! ?
this sounds delicious and not at all bizarre (: seafood and curry go so well in my mind, and corn and pasta go with everything!
Exactly!! Thanks so much Heather, I hope you enjoy this if you get a chance to try it!!
Pasta and clams and mussels? Perfect! My hubby and I LOVE seafood! And congratulations on your yet another nomination, Tieghan! You deserve it! Will vote there as well. ?
Thank you so much Sheila! I hope you and your hubby love this! Thanks so much for voting, too!
OMG! This looks amazing! Love, Love, Love your recipes! Wish I wasn’t the only one in my family that ate shellfish! I’d be making this tonight!
Thanks so much Wendy! You can totally make this for yourself, because treat yourself! LOL! So happy you enjoyed this post! ?
YUM! one of my favorite Thai places serves Thai Spaghetti – which is the same italian/thai concept, but this sounds SOOOO much better! can’t wait to try this out!
Thats awesome!! I hope you love this one! Thanks so much Alexandria!!
i’m loving all this corn! I’m sure it pairs perfectly with the sweetness of the mussels!
https://www.searedandshameless.com
Yes! Thanks Jessica!! ?
How many more days can we vote? You didn’t remind us today so I had to go back and get it from another post.
I am so sorry I forgot to add it to today, I went back and added it to the bottom! You can vote through September 1st! Thanks so much Charlotte!! ?
This sauce looks absolutely delicious!!
Thanks Rhian!!