Active Time
1 HR
Total Time
1 HR 20 MIN
Yield
Serves : 4 to 6
Justin Chapple / Food & Wine

How to Make It

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 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. 


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