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.

Course Main Dishes, Pasta & Noodles

Cuisine American, European, Italian, Miscellaneous

Keyword clams, mussels, pescetarian, seafood pasta with coconut milk, seafood with coconut cream, seafood with coconut milk, shellfish, sustainable seafood

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 388kcal

Ingredients

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

Bring a large pot of salted water to a boil for the linguine.
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.
Add wine, water, tomato paste, coconut cream, and paprika. Cover and cook for two minutes.
Add mussels and clams. Reduce heat to low, cover and cook until all the shellfish have opened up, about 8-10 minutes.
Gently stir in the basil and cherry tomatoes, and cook for an additional minute.
Add the linguine to the pot of boiling water and cook until al dente. Drain well and set aside.
Serve the sauce and shellfish over a bed of linguine, and garnish with a little extra basil and lemon zest. Season with black pepper.

Nutrition