This is a quick and falvorful pasta dish combines tender clams with the rich, tangy heat of Nam Prik Pao for a Thai-inspired twist. Perfect for a weeknight dinner, it's finished with fresh herbs and a bright squeeze of a lemon for a refreshing touch.
Servings + Time
Makes 2-4 servings, ready in 14 minutes
Ingredients
- 2 tbsp kosher salt
- 1 lb linguine
- 2-4 tbsp Nam Prik Pao
- 4 tbsp extra virgin olive oil
- 1 cup dry sake
- 2 lbs littleneck clams , cleaned
- Markut leaves or parsley , chopped to garnish
- Lemon Wedge
Directions
- Boil 4 quarters of water with two tablespoons of salt. Cook linguine until just tender ( al dente), following the package instructions.
- while the pasta cooks, heat olive oil in a large pan over medium heat. Add Nam Prik Pao, sake and calms. Cover and simmer for about 5 minutes until the calms open. Discard any that don't open.
- Save 1/4 cup of the pasta water, then drain the pasta.
- In the larger post, mix the calms, sauce, reserved pasta water, and pasta. Cook together for 1-2 minutes. Adjust seasoning with salt if needed.
- Serve immediately with chopped parsley or chiffonade makrut leaves and a lemon wedge. Enjoy!
