Go Back
+ servings
Print Recipe
4.8 from 5 votes

Basil Coconut Curry Pasta with Clams, Mussels and Corn.

A Thai inspired coconut curry with our pasta and shellfish
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian, thai
Servings: 6 Servings
Calories: 327kcal


  • 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


  • 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!


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