Cannabis-Infused Pasta Recipe

Time Required: 1 hr 20 mins
Servings: 5 Persons

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
  • 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 tablespoons drained capers
 2 teaspoons 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 rigate or mezze rigatoni pasta
  • 3 tablespoons unsalted butter
  • 
1 tablespoon Premium Cannabutter
  • 4 tablespoons crème fraîche
  • 2 tablespoons fresh lime juice
  • Wasabi masago (wasabi caviar) for garnish

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Preparation

  • Step 1

    In a blender, combine 1/2 cup of the olive oil with 1/4 cup of the mint and the parsley 
and chives and puree until smooth. Strain the herb oil through a fine-mesh sieve into a small bowl, pressing on the solids; discard the solids in the sieve.

  • Step 2

    In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until nearly smoking. Add the poblanos, Cubanelle, shishitos and a generous pinch each of salt and pepper. Cook over high heat, stirring occasionally, until blistered in spots and just softened, about 3 minutes. Add the minced shallot, minced garlic and capers and cook over moderate heat, stirring, until just softened, 1 to 2 minutes. Let cool slightly, then stir in the herb oil.

  • Step 3

    In a large pot, toast the mixed spices over moderate heat until fragrant, about 
2 minutes. Add the sliced shallots and crushed garlic, then carefully add the wine and simmer until reduced by half, 3 to 5 minutes. Add the clam juice and bring to a boil. Add the clams, cover and steam over high heat, stirring occasionally, until the clams open, about 10 minutes. Using tongs, transfer the clams to a large rimmed baking sheet to cool slightly, then remove the meat from the shells; discard the shells and any clams that do not open. Strain the clam cooking liquid through a fine-mesh sieve into a bowl; discard the solids.

  • Step 4

    Meanwhile, in a large pot of salted 
boiling water, cook the pasta until al dente. Drain well.

  • Step 5

    Wipe out the pot. Add the butter and cook until melted. Add the clams, chile mixture, pasta, crème fraîche and 1/2 cup of the strained clam cooking liquid and cook over moderately high heat, tossing, until hot, about 3 minutes. Stir in the Premium Cannabutter, lime juice, and the remaining 1/2 cup of mint and season generously with salt and pepper. Transfer to bowls, garnish with more mint and the wasabi masago and serve right away.

  • The prepared chile mixture can be refrigerated overnight. Bring to room temperature before using.