By Devi Poojari
July 4, 2023
Easy, delicious and creamy from coconut milk, this clam pasta is briny and packs a punch of heat. Make this pasta for lunch and serve with some toasted bread.
1 cup pasta 500 grams clams, soaked in water 1 onion, finely chopped 1 tomato, finely chopped 6 cloves garlic, minced 1.5 tablespoons Kashmiri red chilli powder ½ cup coconut milk Pasta water, as needed 2 tablespoons vegetable oil 3 tablespoons chopped coriander Salt, to taste
Boil the pasta in some water for 7-8 minutes and drain to set aside.
Reserve some of the water for further use, while you heat some oil in a pan.
Sauté the garlic and onions for 3-4 minutes and add the tomatoes to cook until mushy.
Add the red chilli powder and season lightly with salt.
Pour the coconut milk into the pan and simmer, before you tip in the clams.
Discard any clams that remain shut after they cook for a couple of minutes and add the pasta to mix well.
Add more pasta water to let the sauce thicken and coat the pasta and clams.
Season with as much salt that is needed, and garnish with plenty of chopped coriander. Serve warm.