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Basil Coconut Curry Pasta with Clams, Mussels and Corn.
Serves 6
15 mins prep
20 mins cook
35 mins total
A Thai inspired coconut curry with our pasta and shellfish
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!