Basil Coconut Curry Pasta with Clams, Mussels and Corn.
A Thai inspired coconut curry with our pasta and shellfish
Servings: 6 Servings
Calories: 327kcal
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!
Nutrition
Calories: 327kcal | 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