Lemongrass Clam and Mussel Pasta

I am so excited to be partnering with @taylorshellfish for this dish! They were kind enough to send me these beautiful clams and mussels. I decided to make pasta with an Asian twist (SO ME) - My recipe is also posted on their website as well!

INGREDIENTS: 

- 1 pound clams 

- 1 pound mussels 

- 1 pound spaghetti noodles 

- 11 garlic cloves minced

- 1 large shallot sliced

- 2 lemongrass stalks minced and bruised 

- 8 tablespoons butter 

- 2 tablespoons oil 

- 2 tablespoons fish sauce 

- 2 tablespoons oyster sauce 

- 2 tablespoons honey 

- 2 chili’s minced

- 2 stalks green onion diced 

- 1 small bunch cilantro diced 

- 1 lemon 

- Salt and pepper for taste 

- 1/2 cup water 

- 1 handful (or as much as you want) shredded Parmesan cheese 

INSTRUCTIONS: 

1. Fill a large pot up with water and add salt on high heat. Let come to a boil and add spaghetti. 

2. In a medium size pan add oil, garlic, shallots, lemongrass on medium heat. Cook for 1 minute.

3. Add 6 tablespoons butter and let melt. Continue cooking for 2-3 minutes.

4. In a separate bowl, add fish sauce, oyster sauce, honey, chili’s and black pepper. Mix well. 

5. Add mixture to the pan and mix well. 

6. Add 1/2 cup water. 

7. Add clams and mussels to the pan. Mix well.

8. Cover and cook for 6-7 minutes or until all shells have opened. 

9. Drain spaghetti when they are to your liking and put back into the pot. 

10. Add the rest of the butter in, salt, pepper and as much Parmesan as you’d like.

11. Pour clams and mussels into the spaghetti and stir in all together. 

12. Plate and top with green onions, cilantro, lemon, more Parmesan and enjoy!