San Diego Mussel and Clam Linguine
Pasta... coconut milk... peppers, shellfish... tomato... basil... I mean, it's an odd little mash up (hence the random title) but MAN is it ever good.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 700 g mussels ((shell included in weight))
- 700 g clams ((manilla, littleneck, or other small variety - shell included in weight))
- 1 cup white wine
- 1/4 cup water
- 2 tbsp olive oil
- 1 lg sweet onion (diced)
- 4 cloves garlic
- 1 med red pepper (julienned)
- 1 med carrot (julienned)
- 6 zucchini blossoms ((or other squash blossom) cut into a chiffonade )
- 130 ml coconut cream ((a little over 1/2 cup))
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 lemon ((zest and juice))
- 10 yellow cherry tomatoes
- 5-6 basil leaves (chopped or torn up (plus more to garnish))
- 900 g linguine
- black pepper (to taste)
Instructions
- 1
Bring a large pot of salted water to a boil for the linguine.
- 2
Heat oil over medium-high in a large pot, then add onion and garlic. Sauté briefly (~30 seconds) before adding the other veggies (including the zucchini blossoms) and cook for an additional minute.
- 3
Add wine, water, tomato paste, coconut cream, and paprika. Cover and cook for two minutes.
- 4
Add mussels and clams. Reduce heat to low, cover and cook until all the shellfish have opened up, about 8-10 minutes.
- 5
Gently stir in the basil and cherry tomatoes, and cook for an additional minute.
- 6
Add the linguine to the pot of boiling water and cook until al dente. Drain well and set aside.
- 7
Serve the sauce and shellfish over a bed of linguine, and garnish with a little extra basil and lemon zest. Season with black pepper.