Cannabis Pasta with Clams and Green Chilies

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 cup fresh mint leaves, plus more for garnish
• 1/2 cup coarsely chopped parsley leaves
• 1/4 cup chopped chives
• 2 small poblano-stemmed peppers, seeded and diced
• 1 Cubanelle pepper steamed, seeded, and diced
• 2 ounces shishito-style, stemmed and thinly sliced
• Kosher salt
• Pepper
• 3 shallots – 2 small sliced ​​and 1 chopped
• 4 garlic cloves – 2 minced and 2 crushed
• 2 tablespoons drained capers
• 2 teaspoons black pepper, coriander seeds, fennel seeds, and mustard
• 1 cup dry white wine
• 2 cups of bottled clam juice
• 3 1/2 dozen mixed clams, such as Manila clams and small necks, cleaned
• 12 ounces piped Penne pasta
• 3 tablespoons unsalted butter
• 1 tablespoon Cannabutter
• 1 tbsp honey
• 4 tablespoons fresh cream
• 2 tablespoons fresh lime juice
• Wasabi masago (wasabi caviar), for garnish

Instructions:

1. In a blender, combine 1/2 cup olive oil, 1/4 cup mint, 1/4 cup parsley, and 1/4 cup chives and puree until smooth. Strain the vegetable oil through a fine sieve into a small bowl, strain the solids, and put the solids away.
2. In a large cast iron skillet, heat the remaining teaspoon of olive oil until almost smoking. Add the poblanos, cubanelles, shishitos, and a pinch of salt and pepper. Cook over high heat, occasionally stirring, until it appears in spots and is soft, about 3 minutes. Add diced shallot, garlic, and capers and cook over medium heat, stirring until smooth, 1 to 2 minutes. Allow to cool, then add vegetable oil.
3. In a large bowl, cook the mixed spices over medium heat until fragrant, about 2 minutes. Add the diced shallot and crushed garlic; also precisely add the wine and cook until half reduced, 3 to 5 minutes. Add the clam juice and bring it to a boil. Add the clams, cover, and steam over high heat, occasionally stirring, until the clams open, about 10 minutes. Using your fingers, transfer the clams to a large-rimmed plate to cool and remove the flesh. And shells; discard the shells and unopened clams. Strain the cooking liquid from the clams through a fine sieve into a bowl; Lose the hard stuff.
4. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Remove.
5. Clean the pot. Add butter and cook until melted. Add the clams, chili mixture, pasta, crème Fraiche, and 1/2 cup of drained clam cooking liquid and cook over moderately high heat, stirring, until hot, about 3 minutes. Add Cannabis butter, lime juice, and 1/2 cup mint, and season generously with salt and pepper. Transfer to a bowl, garnish with mint and wasabi masago and serve immediately.

TIP 

• The prepared chili mixture can be refrigerated overnight. Bring to room temperature before use.