Bucatini with Clams

What a delight this dish is!  A fun and modern take on a traditional Linguini with Clam Sauce.  We love the way the sauce coats the thicker bucatini noodles.  Plus, the coconut cream adds a Thai-inspired creaminess to the simple sauce.  Serve for family dinner or with a glass of wine for date night!

Serves 6

Ingredients:

1 lb bucatini noodles 

8 Tbsp unsalted butter, divided 

1/2 yellow onion, diced

1 shallot, diced

5 cloves garlic, minced 

1 tsp kosher salt 

1/2 tsp black pepper 

Zest and juice of one lemon

1/4 tsp red pepper flakes (more if you like a little more heat)

14 oz can unsweetened coconut cream

2 - 6.5 oz cans clams, drained 

2 tsp dried parsley 

1/2 cup fresh parsley, minced 

1/2 cup grated Parmesan cheese 

Garnish:

Fresh parsley, minced

Grated Parmesan cheese

Olive oil

Finishing salt 

Directions:

Heat large stock pot with water over high heat.  Salt liberally and bring to a boil.

Melt 4 Tbsp butter in large saucepan over medium high heat.  Add onion, shallot and garlic. Cook 4-5 minutes.  Add salt and pepper.

Turn heat down to medium.  Add remaining 4 Tbsp butter, lemon zest, lemon juice and red pepper flakes.  Cook 6-8 more minutes.

Once water is boiling, add bucatini and cook 11-13 minutes or until al dente.

Add coconut cream to sauce.  Whisk well to combine.  Turn heat up to medium high and bring to a low boil.  Once bubbling, turn heat down to low.  Add drained clams and dried parsley, cook 5-7 more minutes.

Using tongs, remove pasta from water and add directly to sauce.  Gently toss.  Add fresh parsley and grated Parmesan.  Gently toss.  

Plate finished pasta.  If desired, top with fresh parsley, grated Parmesan, drizzle of olive oil and sprinkle of finish salt.