Seafood Pasta
I like to make a lot of what I call, “Kitchen Sink”, recipes. Meaning I’ll put everything in it, but the kitchen sink. Seafood pastas and other dishes like this are a great way to use leftovers. I picked up some clams and had some extra crab from making zushi and some leftover steelhead, it all goes in!
Here’s What You’ll Need,
Bacon - Uncured and no sugar added, 4 Pieces
Clams - 1LB
Crab - 1LB (or however much you want)
Steelhead (wild caught, VERY important you always use high quality meat) This was a pre-cooked piece that had smoked salt on it from last nights dinner.
Radishes- 4, cube cut
Coconut Milk - Unsweetened, Full Fat, 1 Can
Bone Broth - 1.5 Cups
Lemon Juice - 1/2 Cup
Garlic - 1 TBSP
Olive Oil - 3 TBSP
Capers - 3 TBSP
In a large pan add olive oil, garlic, bacon and capers and start to simmer. Make sure you are stirring so the garlic and bacon don’t burn. After a few minutes, add in the radish and continue to stir. After another few minutes add in the bone broth and clams, stir and cover for 5 minutes on medium low simmer. Once all of the clams have opened add in the coconut milk and lemon juice, stir and cover for another 5 minutes. At this point remove the clams into a dish and place somewhere to keep warm. I usually put them in the microwave to keep. Do a taste test on the sauce and add salt to taste. I usually stick with grey salt for it’s added benefits. Add in the crab and salmon and continue to cook for a few more minutes then stir back in the clams. Serve over sweet potato noodles and enjoy!
