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5 from 5 votes

Basil Coconut Curry Pasta with Clams, Mussels and Corn.

A Thai inspired coconut curry with our pasta and shellfish
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian, thai
Servings: 6 Servings
Calories: 540kcal

Ingredients

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!

Nutrition

Calories: 540kcal | Carbohydrates: 66g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 396mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1875IU | Vitamin C: 30.3mg | Calcium: 40mg | Iron: 2.4mg