Cannabis-Infused Pasta with Clams and Green Chiles
Editor’s Note: This recipe has been modified from the version developed by Andrew Brochu to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here. At Chicago’s Roister restaurant, chef Andrew Brochu puts a delicious spin on classic pasta with clam sauce, adding a spicy green chile ragout, fresh herbs, crème fraîche and lime juice. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws. Slideshow: More Seafood Pasta Recipes
The prepared chile mixture can be refrigerated overnight. Bring to room temperature before using.
Each serving contains 7 to 11 mg THC based on the Premium Cannabutter recipe and a 20% THC strain of cannabis.
This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.