Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!