Get ready to experience cannabis-infused pasta like never before! Picture this: velvety cannabutter melting into a symphony of flavours, creating a dish that will leave you craving more. The combination of clams, capers, peppers, and a delightful medley of herbs and spices bring you a sensational dining experience.
Prepare to impress even the most discerning palates with this gourmet masterpiece. With a sprinkle of fresh broad leaf parsley as the finishing touch, this main course, courtesy of Food & Wine will turn heads whether it’s infused with cannabis or not. It’s a pasta dish that will have your taste buds dancing in pure delight!
So, why settle for ordinary when you can elevate your dining adventures? Dive into the world of creamy cannabis-infused pasta and unleash a wave of gastronomic ecstasy. It’s time to tantalise your senses and take your love for pasta to new heights!
Ingredients:
- 1/2 cup plus 1 tablespoon extra-virgin olive oil.
- 3/4 cup lightly packed mint leaves, plus more for garnish.
- 1/2 cup lightly packed parsley leaves, plus more for garnish.
- 1/4 cup snipped chives.
- 2 small poblano chiles—stemmed, seeded, and diced.
- 1 Cubanelle pepper—stemmed, seeded, and diced.
- 2 ounces shishito peppers, stemmed and thinly sliced.
- Kosher salt
- Pepper
- 3 shallots—2 thinly sliced and 1 minced.
- 4 garlic cloves—2 minced and 2 crushed.
- 2 tbsps of drained capers.
- 2 tsps of each black peppercorns, coriander seeds, fennel seeds and mustard seeds
- 1 cup dry white wine
- 2 cups bottled clam juice.
- 3 1/2 dozen mixed clams, such as Manila, razor and littleneck, scrubbed.
- 12 ounces pipe rigatoni or mezze rigatoni pasta
- 3 tbsps unsalted butter
- 1 tbsp of Cannabutter
- 4 tablespoons crème fraiche
- 2 tbsps fresh lime juice
- Wasabi masago (wasabi caviar), for garnish
Instructions:
Follow these steps to create a dish that will leave your taste buds in awe:
- Start by blending 1/2 cup of olive oil, 1/4 cup of mint, parsley, and chives in a blender until smooth. Strain the herb oil through a fine-mesh sieve, ensuring a smooth texture.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet until it’s sizzling hot. Add poblanos, Cubanelle, shishitos, salt, pepper, minced shallot, minced garlic, and capers. Cook over moderate heat until they become slightly softened and blistered. Let it cool slightly, then stir in the herb oil for an explosion of flavours.
- In a large pot, toast mixed spices until they release their fragrant aroma. Add sliced shallots, crushed garlic, and carefully pour in the wine. Simmer until the wine reduces by half, then add clam juice and bring it to a boil. Add the clams, cover, and steam over high heat until they open up. Transfer the clams to a baking sheet, removing the meat from the shells. Strain the clam cooking liquid, leaving you with a flavourful broth.
- Cook the pasta in a large pot of salted boiling water until it reaches al dente perfection. Drain the pasta well.
- In the same pot, melt the butter and add the clams, chili mixture, cooked pasta, crème fraiche, and 1/2 cup of the strained clam cooking liquid. Cook over moderate heat, tossing the ingredients until they’re hot and well-combined. Time to add the star ingredient – Cannabutter – for that extra kick. Squeeze in some lime juice and add the remaining 1/2 cup of mint. Season generously with salt and pepper.
- Transfer the cannabis-infused pasta to bowls, garnish with additional mint, parsley, and wasabi masago for that final touch of finesse. Serve immediately and prepare to be blown away by the flavours.
