How to Make Cannabis-Infused Pasta<\/strong> <\/p>\n

Ingredients<\/strong> <\/p>\n

\n
• 1\/2 cup plus 1 tablespoon extra-virgin olive oil<\/li>\n
• 3\/4 cup lightly packed mint leaves, plus more for garnish<\/li>\n
• 1\/2 cup lightly packed parsley leaves<\/li>\n
• 1\/4 cup snipped chives<\/li>\n
• 2 small poblano chiles\u2014stemmed, seeded and diced<\/li>\n
• 1 Cubanelle pepper\u2014stemmed, seeded and diced<\/li>\n
• 2 ounces shishito peppers, stemmed and thinly sliced<\/li>\n
• Kosher salt<\/li>\n
• Pepper<\/li>\n
• 3 shallots\u20142 thinly sliced and 1 minced<\/li>\n
• 4 garlic cloves\u20142 minced and 2 crushed<\/li>\n
• 2 tablespoons drained capers<\/li>\n
• 2 teaspoons each black peppercorns, coriander seeds, fennel seeds and mustard seeds<\/li>\n
• 1 cup dry white wine<\/li>\n
• 2 cups bottled clam juice<\/li>\n
• 3 1\/2 dozen mixed clams, such as Manila, razor and littleneck, scrubbed<\/li>\n
• 12 ounces pipe rigate or mezze rigatoni pasta<\/li>\n
• 3 tablespoons unsalted butter<\/li>\n
• 1 tablespoon Premium Cannabutter<\/li>\n
• 4 tablespoons cr\u00e8me fra\u00eeche<\/li>\n
• 2 tablespoons fresh lime juice<\/li>\n
• Wasabi masago (wasabi caviar), for garnish<\/li>\n<\/ul>\n

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  Preparation<\/strong> <\/p>\n

  Step 1<\/strong> <\/p>\n

  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. <\/p>\n

  Step 2<\/strong> <\/p>\n

  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. <\/p>\n

  Step 3<\/strong> <\/p>\n

  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. <\/p>\n

  Step 4<\/strong> <\/p>\n

  Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain well. <\/p>\n

  Step 5<\/strong> <\/p>\n

  Wipe out the pot. Add the butter and cook until melted. Add the clams, chile mixture, pasta, cr\u00e8me fra\u00eeche 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 Premium Cannabutter, 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. <\/p>\n","protected":false},"excerpt":{"rendered":"

  How to Make Cannabis-Infused Pasta Ingredients 1\/2 cup plus 1 tablespoon extra-virgin olive oil 3\/4 cup lightly packed mint leaves, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[146,209],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/posts\/16519"}],"collection":[{"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/comments?post=16519"}],"version-history":[{"count":1,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/posts\/16519\/revisions"}],"predecessor-version":[{"id":16520,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/posts\/16519\/revisions\/16520"}],"wp:attachment":[{"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/media?parent=16519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/categories?post=16519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.naturalaid.com\/wp-json\/wp\/v2\/tags?post=16519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}