Nam Prik Pao Clam Linguine Recipe | Thai Chili Jam Pasta
This linguine is proof that Nam Prik Pao isn't just for Thai food. As the clams open, they release a naturally briny broth that mingles with butter, garlic, white wine, and a generous spoonful of Nam Prik Pao. The result is a silky sauce that's smoky, savory, lightly sweet, and full of umami. Perfect for catching every strand of pasta.
It's elegant enough for date night but simple enough for a weeknight dinner. Serve it with crusty bread to soak up every last drop. Trust us, you'll want to.
Why It Works
Nam Prik Pao melts into the sauce, adding roasted chili, caramelized garlic, and deep umami without overpowering the delicate sweetness of the clams. Instead of tasting "Thai," it simply makes the dish taste more layered, more balanced, and more memorable.
Once you try it, you'll wonder why you've never made clam linguine this way before.
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!