Elevated Indulgence: Cannabis-Infused Pasta with Clams & Spicy Green Chiles

Seafood lovers and cannabis culinary enthusiasts—this one’s for you. This Cannabis-Infused Pasta with Clams and Spicy Green Chiles is a vibrant and hearty dish that combines the freshness of the ocean with a rich, herbaceous kick. Thanks to Premium Cannabutter, each bite offers a mild THC experience paired with bold culinary flair.

Ingredients:

• For the Herb Oil:

  • ½ cup + 1 tbsp extra-virgin olive oil

  • ¾ cup mint leaves (plus extra for garnish)

  • ½ cup parsley leaves

  • ¼ cup chives

• For the Chile Mixture:

  • 2 small poblano chiles (diced)

  • 1 Cubanelle pepper (diced)

  • 2 oz shishito peppers (thinly sliced)

  • Kosher salt and black pepper

  • 1 minced shallot

  • 2 minced garlic cloves

  • 2 tbsp drained capers

• For the Clam Broth:

  • 2 tsp each: black peppercorns, coriander seeds, fennel seeds, mustard seeds

  • 2 sliced shallots

  • 2 crushed garlic cloves

  • 1 cup dry white wine

  • 2 cups bottled clam juice

  • 3½ dozen mixed clams (Manila, razor, or littleneck, scrubbed)

• Pasta & Final Assembly:

  • 12 oz pipe rigate or mezze rigatoni

  • 3 tbsp unsalted butter

  • 1 tbsp Premium Cannabutter

  • 4 tbsp crème fraîche

  • 2 tbsp fresh lime juice

  • Wasabi masago (optional garnish)

Directions:

1. Make the Herb Oil:
   Blend ½ cup olive oil with ¼ cup mint, parsley, and chives until smooth. Strain through a fine mesh sieve and set aside.

2. Cook the Chiles:
   In a hot skillet, add 1 tbsp olive oil and sauté the poblanos, Cubanelle, and shishitos until blistered. Add shallot, garlic, and capers; cook 1–2 minutes. Stir in the herb oil.

3. Prepare the Clam Broth:
   Toast spices in a large pot until aromatic. Add shallots and garlic, then deglaze with wine. Add clam juice and bring to a boil. Steam clams until they open (about 10 minutes), then remove from shells. Strain the broth.

4. Cook the Pasta:
   Boil pasta in salted water until al dente. Drain.

5. Combine Everything:
   In the same pot, melt butter. Add the clams, chile mixture, pasta, crème fraîche, and ½ cup clam broth. Stir and heat through. Fold in Premium Cannabutter, lime juice, and remaining mint.

6. Serve:
   Plate immediately, garnish with more mint and a spoonful of wasabi masago if desired.

🔥 Pro Tip:

You can prepare the chile mixture a day in advance—just refrigerate and bring to room temp before use.