Rasta Pasta Clams

• From: National Fisheries Institute

Ingredients

• 5 1 oz can chopped clams, drained and juice reserved

• 16 oz penne or shell pasta

• 4 cups heavy cream

• 2 cups fresh pinapple, chopped

• 2 cups fresh mango, chopped

• 2 red peppers, diced

• 2 cups scallions, diced

• 1/4 garlic, chopped

• 2 Tbs Jamaican jerk dry seasoning

• 1 Tbs ground coriander

• salt and pepper, pinch

• lime twist, garnish

Pineapple, mango, and Jamaican jerk seasoning bring a taste of the islands to this clam and pasta dish.

Directions

• Boil pasta until al dente and drain.
• Sauté garlic, mango, pineapple, and red pepper in pan. Then add clams, heavy cream, scallions, garlic and seasonings. Heat at medium high temperature until sauce reduces and starts to thicken.
• Add pasta to pan and serve in large bowl. Garnish with lime twists in center.