Pasta with Thai Basil Lemongrass and Clams's picture

Sep. 21, 2011


Sand clams/Green lipped mussels
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)



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.


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


10. Serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 643Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 153 mg6.38%

Total Carbohydrates 70 g23.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet