Has it ever happened to you that no matter what recipe you choose, you don't have all the ingredients? It happened to me this weekend.
I have never made clams before, but have had them few times in a Konkani recipe when my friend Urvi makes it. When I saw fresh clams at the grocery shop I was tempted to try it. So I bought a dozen fresh clams and called Urvi. But, one phonecall later, I realized I didn't have kokum which gives a distinct flavor to the curry.
I decided to save that for a later date and try a pasta recipe from a cookbook, but didn't have all the ingredients for that specific pasta dish either. But that was no going to dampen my weekend spirit. I decided to make my own recipe. Pasta with clams with a distinct Asian fusion!
The pasta sauce is made with vegetables and clams simmered in cocunut milk and tomato sauce and served over multigrain organic pasta. Weekend luxury, if I can say so myself.
Dozen fresh clams
1 medium red onion- finely chopped
2/3 cups tomato - finely chopped
3 cloves garlic - shredded
1" cube ginger - shredded
1/4 cup green beans- chopped
1/4 baby carrots - chopped
1 cup coconut milk
2 red chillis
1 bay leaf
1/2 tspoon cumin seed powder
pinch of turmeric (for clams)
pinch of rosemary
salt to taste
cilantro to garnish
freshly ground black pepper
6 ounces multigrain pasta
1 tbspoon olive oil
Steam clams in boiling water for 2-3 minutes. Then take them out and clean them discarding one shell from each of them.
Now boil them again with little onion, turmeric and salt for 10-12 minutes till the clams are cooked. Drain water and set the clams aside.
Heat olive oil in a wide pan and temper it with red chillis, bay leaf and rosemary.
Add ginger and garlic and saute for a couple of minutes.
Add the onions and let it cook for 2-3 minutes. Then add the tomatoes and cook on closed lid for couple of minutes till they turn soft.
Pour the coconut milk and then add the vegetables. Add cumin powder, salt and let it cook on low heat for 8-10 minutes.
Garnish with cilantro and freshly ground black pepper.
In the meantime, bring water to a boil in a large pot. Add salt and pasta. Cook for 5 to 10 minutes. Drain and add a tspoon of olive oil.
Serve pasta with Asian clam sauce.
This is my entry for WHB hosted by Meeta at What's for Lunch Honey?