Nam Prik Pao Clam Linguine by Palita Sriritana
Whether you're ready to surprise your sweetheart for Valentine's Day, or just want to show someone you care, this clam linguine recipe will surely be the way to their heart. Made with Nam Prik Pao Thai chili jam from Pink Salt Kitchens' founder Palita Sriritana, this linguine is not your typical Italian fare. Think a little spice, a little Thai flavor, and a whole lot of flavor! The jam is the perfect balance for the clams, providing a lighter dressing.
Nam Prik Pao Clam Linguine
Take your linguini to the next level with this Thai chili jam-topped pasta dish with clams!
2 Tbsp. salt
1 lb linguine
2 Tbsp. Nam Prik Pao
6 Tbsp. extra virgin olive oil
1 cup dry sake
2 lbs. littleneck clams, cleaned
3 Tbsp. unsalted butter
Makrut leaves or parsley, chopped to garnish
Lemon wedge, optional
On high heat, boil 4 quarts of water and add 2 tablespoons of kosher salt. Boil linguine until al dente according to the package instructions.
Meanwhile, on medium heat in a large sauté pan, heat olive oil, desired amount of Nam Prik Pao, sake, and mussels and then simmer until all the shells open, approximately 6-8 minutes. Discard the clams that do not open.
Drain pasta, reserve 1/2 cup of pasta water.
In whichever pot is larger, combine clams, simmering sauce, and pasta. Let cook for 1-2 minutes. Season with salt if necessary.
To serve, top with chopped parsley or makrut leaves. Serve immediately with a lemon wedge.
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