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Pasta With Thai Basil Lemongrass And Clams

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Ingredients
  Sand clams/Green-lipped mussels 2 1⁄4 Pound (1 kg)
  Thai basil 1 Pound (500 g)
  Lemongrass stalks 3
  Garlic 2 Clove (10 gm)
  Tomato 1
  Olive oil 3 Tablespoon
  Red chilli 1 (optional)
  Lemon 1⁄2 , juiced
  Dry white wine 8 Ounce (2 glasses)
  Black pepper To Taste
  Spaghettini 10 1⁄2 Ounce (Fresh or dry, at least 300 g per guest preferably spaghettini, angel hair or fettuccine; do not use the shelled varieties of pasta)
Directions

GETTING READY
1. Wash and clean the clams of external dirt. Soak them for four hours in salted cold water and change the water regularly or atleast twice during the four hours.
2. Wash the basil leaves and shred them into half pieces.
3. Crush the lemongrass and garlic and set aside
4. Deseed and chop the tomato into large pieces.
5. Prepare the pasta to al dente standards according to the pack instructions and set aside.

MAKING
6. In a large wok, tip in ½ of the olive oil and add the garlic, shredded basil, lemongrass and whole red chili to the wok. Sauté on medium heat till fragrant/
7. Add the clams, white wine and lemon juice to the pan and sauté again. Cook the clams covered to allow them to steam open.
8. Discard the unopened clams and add the rest of the basil to the pan.
9. As soon as the basil wilts, pour this over the pasta and dress with olive oil, tomatoes, and black pepper

SERVING
10. Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
250 Minutes
Servings: 
4

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