Thai Red Clam Sauce Pasta takes an Italian standby and gives it a Thai twist. A classic Pasta alle Vongole in Rosso is enhanced with fresh, savory elements from Thai cuisine to create a rich, aromatic and colorful fusion dish. We created this recipe after several trips to Thailand and Vito made the connection between Thai and Italian cuisines, which both use local ingredients at the height of their seasonal freshness, often combining them with noodles or pasta or rice to create Thai Red Clam Sauce Pasta.
While spaghetti or linguine are the traditional pasta used for this dish, one could substitute rice noodles or shirataki noodles, as we did. Begin your dinner with an appetizer of Fresh Figs and Prosciutto followed by Thai Red Clam Sauce Pasta, accompanied by a cold, crisp, dry white wine.
Prep Time: 20 minutes, Total Time: 50 minutes. Serves 2.
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